Recipe: Very Veggie Chili

This very veggie chili is a balanced but equally hearty take on a cold-weather classic.  The sky is the limit on ways to mix and match ingredients for chili.  Be sure to also consider versatile veggies, like zucchini, mushrooms, green beans, or even hearty greens.  A food processor or a blender with a food processor attachment can make chopping vegetables for soups, chili, and salsa super quick.  In the end, all the flavors come together beautifully, thanks to classic chili spices, creating a warm bowl of seasonal comfort.

Very Veggie Chili

Serves 6

Ingredients:

• 1 Tbsp olive oil
• 1 large onion, chopped
• 3 medium carrots, thinly sliced into rounds or chopped
• 2-4 cloves garlic, minced (or 4-6 tsp minced garlic from a jar)
• 2 medium green and/or red peppers, chopped
• 1 lb 93%-lean ground turkey or lean ground beef
• 2 1/2 Tbsp chili powder
• 1 Tbsp paprika
• 1/2 tsp red pepper flakes or hot chili pepper sauce (optional)
• 2 tsp ground cumin
• 15 oz can tomato sauce (no salt added or low-sodium, if desired)
• 32 oz carton low-sodium chicken broth
• 6 oz can tomato paste
• 1 1/2 Tbsp apple cider vinegar
• 2 cans kidney beans, rinsed and drained (15 oz each)
• 1/2 tsp Kosher salt, or to taste
• 1/8 tsp ground black pepper, or to taste

To serve (optional):

• Chopped scallions
• Sour cream
• Shredded cheese

Directions:

1. To a large stock pot, add 1 tablespoon olive oil and place the pot on the stove over medium heat. Add onion and carrots, sauté until soft, 5 – 7 minutes.
2. Add garlic, stirring frequently, for 1 minute. Add peppers. Sauté for 2 minutes.
3. Add turkey or beef. Brown meat, breaking it up with a wooden spoon as it cooks through, for about 5 minutes.
4. Stir in chili powder, paprika, red pepper flakes, and cumin. Add tomato sauce, broth, tomato paste, apple cider vinegar, kidney beans, salt, and pepper. Bring to a boil.
5. Reduce the heat to a simmer, stirring occasionally as the chili thickens, about 30 minutes.
6. Serve warm, topped with preferred pairings.

Tips: If chili is too thick, try adding chicken broth to the desired consistency (start with 1/4 cup).  If it’s too thin, cook a little longer to reduce.  If chili is too spicy, try adding 1 Tbsp honey (or omit chili flakes during cooking if mild chili is preferred).