I like to use lean turkey meat, because turkey is better for the environment, but lean beef is okay, and so is chicken. If you want to keep it vegetarian, use edamame in place of the meat. It'll blend in as another bean and add a ton of protein. I love tomatoes, specifically large chunks of stewed tomatoes, so I use those. If you're not as excited about big chunks of tomato use diced tomatoes.
I use mild peppers, because I'm a wimp. Use your favorite peppers, whether you like it hot or mild. Start with a little bit of olive or canola oil and sweat half a large onion with some garlic. Once the onion becomes limp and transparent, add your peppers, just to heat through. If you're using meat, add it now, salt and pepper to taste, cook thoroughly.
Season your chili with chili powder or any other spices you think would work. It's pretty mellow. If you want sweet chili, add some brown sugar. Next, add your beans. I like to use black beans and kidney beans, but use your favorites, I find that two regular cans work well. If you're using edamame instead meat, add it now, too. Stir everything together until heated thoroughly.
Gently add your tomatoes. I used one giant can of crushed tomatoes and two regular cans of stewed tomatoes (or one big can). Stir it all together and again, heat through. Taste and see if anything is missing, if it is, add it.
Now your chili is ready to eat. You can serve it over chips or pasta, but I like it with a bit of sharp cheddar sprinkled and melted over the top or a spoonful of sour cream.
This veggie-filled lean protein dish is great for a full meal, has the satisfaction of a cream soup and couldn't be better for you.