This dish is a take on chili, but with a delightful twist of soup with a grilled cheese Panini for those cold, winter days.

1 tbsp Olive Oil

1 onion, diced

1 red bell pepper, diced

2 carrots, diced

2 celery stalks, diced

2 cloves garlic, minced

2 tsp ground cumin

1 lb extra lean ground beef (turkey or vegetarian crumbles)

1 packet chili seasoning mix

2 (14.5 oz.) cans stewed tomatoes

2 cups water

2 cups chicken stock

3 tbsp chili powder

1 (16 oz.) can kidney beans, rinsed

1 (16 oz.) can cannellini beans, rinsed

1 (16 oz.) can chili beans w/ sauce

1 small can tomato sauce

Directions:

            Heat a stock pot on med/high heat, add olive oil, ground beef cook until down, add chili packet, onions, bell pepper, carrots, celery, garlic cook 3-5 min., add water, chicken stock, then add stewed tomatoes, cumin, kidney, cannellini, chili beans, salt, pepper, chili powder, bring to a boil and let simmer 45-60 min. Serve in soup bowl w/ grilled cheese sandwich. You’ve made it at your place. Enjoy!

Grilled Cheese Sandwich

4 slices bread (any kind)

Butter

Cheese, sliced (any kind)

Directions:

            Heat grill pan on high heat, add butter to one side of each slice of bread, buttered side down in grill pan, add cheese, top w/ other slice, buttered side up. Turn when brown on both sides, serve hot