With the exception of the onion, all the vegetables pictured here were grown in my backyard! That does include the celery, which, as I found is very difficult to grow.
My chili recipe is fairly simple, though not for those who like sweeter chilis. Chop celery, pepper, and onion small and place in pan coated with nonstick spray. Add 1 lb ground beef, sprinkle with a little salt and pepper and, if desired, garlic powder (use fresh minced garlic for a fresher flavor). Cook beef thoroughly and make sure vegetables are tender.
While the beef and vegetables are cooking, drain and rinse 1 can of kidney beans. This step is important for people with diabetes!! Most canned kidney beans on the market are canned in heavy syrup and draining and rinsing removes the vast majority of the syrup, which lessens both the calories and carbohydrate counts. So PLEASE do not skip this step!
Transfer the beef and vegetables to a soup pot, add the beans, and add a can of diced tomatoes. Then, add 1 cup of beef broth -- this helps replace the liquid lost from draining the kidney beans. Add 1 Tablespoon chili powder, 1 Teaspoon garlic powder, 1 Teaspoon oregano, 2 Tablespoons dried parsley, 1 Teaspoon salt, 1 Teaspoon black pepper, and 1/8 Teaspoon ground red pepper to the pot. Bring to near boil on medium high heat, turn down and simmer for about an hour before serving.