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Carrots: We all know that carrots are good for your eyes, but did you know they have anti-cancer properties as well? They have the nicely named carotenoids that are antioxidents -- chemicals that mop up the damage that results from ordinary metabolism. That, in turn, helps to keep your cells from turning rogue and hanging with the cancer gangs. If that's not enough to make you grab a carrot, they turn out to be immune-system stimulators as well, meaning you'll have fewer occasions to ask "What's up, doc?" Yes there's a little sugar in them, but also a lot of fiber to buffer it, so only the most sugar-restricted people should worry. By the way, the vitamin K in carrots is easier to absorb if you eat them with a bit of oil or fat, like a dip.
helps prevent cancer

Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
heart healthy, lowers blood pressure, prevents stroke, lowers bad cholesterol

Recipe

Two-Bean Chili with Vegetables

serves
prep time: 10
cook time: 111

ingredients

2 large onions, chopped
4 garlic cloves, chopped
2 pounds ground beef
2 1/2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon cayenne
1 28 ounce can crushed tomatoes
2 medium white potatoes, peeled, diced
2 large carrots, peeled, diced
1 bell pepper, diced
3/4 cup chili sauce
1 15 ounce can kidney beans, drained
1 15 ounce can pinto beans, drained

directions

Melt butter in heavy large saucepan or Dutch oven over medium heat. Add onions and garlic and saute until almost golden, about 8 minutes. Add beef and cook until brown, breaking beef up with fork, about 10 minutes. Stir in chili powder, cumin and cayenne and continue cooking 3 minutes. Mix in tomatoes, broth, potatoes, carrots, bell pepper and chili sauce. Simmer until vegetables are tender, about 1 hour. Stir in beans. Simmer until beans are heated through and vegetables are very tender, about 30 minutes.