Spray a large heavy-bottomed pot or Dutch oven with cooking spray and place over medium heat. Add the ground beef, breaking apart the meat as it browns. Drain off excess fat if desired and place back into pot.
Add the onion and carrot and cook another 5 minutes, to slightly soften the vegetables.
Add in the green chiles, tomato sauce, tomato paste, black beans, kidney beans, corn, beef broth, mild chili seasoning, and brown sugar. Stir well. Bring to boil, then reduce to simmer, stirring occasionally.
Cook for 30 to 60 minutes at a gentle simmer. Chili is done when all veggies are soft and chili is flavorful and thick. It will thicken (reduce down) as it cooks. The longer you cook it, the more the flavors will develop.
Serve with any desired toppings!
Beef: I used a 93/7 extra lean ground beef and chose not to drain off any extra fat because there wasn't much to drain off. If you are using anything under 90/10, I would recommend draining.
Chiles: Want to up the heat? In addition to (or instead of) the diced green chiles, add a seeded, diced jalapeño. If you want it extra spicy, leave the seeds in!
Beans: Just about any variety of plain canned beans will work in this chili recipe, so use your favorite kind.
Veggies: I like the sweetness of carrots in this recipe, but you could easily use other vegetables, too. Corn, squash, bell peppers, celery, and sweet potatoes are all tasty options!
Storage: Store any leftover chili in an airtight container, in the fridge, for up to 5 days. Leftover toppings should be stored separately.
Reheating: To reheat, place the desired portion in a saucepan over medium-low heat and stir occasionally until heated through.