Friday, January 6, 2012

Vegetable Chili

I loved this recipe as a little change up to the traditional meaty chili. I was actually going to make this recipe without any meat and call it "Vegetarian Style Chili" but at the last minute, some good friends (a family of 6!) came through town and I needed to stretch it as far as I could, so in went a few more ingredients! Either way, it's super tasty and fun to see veggies sprinkled throughout! I served these with "Spicy Seasoned Sweet Potato Fries" which I will post next! Enjoy the goodness!!

1 yellow onion, diced
2 carrots, diced or shredded
4 stalks celery, diced
2 squash, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 cup frozen corn
1 can black beans, drained
1 can pinto beans, drained
1 can kidney beans, drained
28 oz. diced tomatoes
8 oz. tomato paste
water to taste or desired thickness
1 tsp dried oregano
2 tsp cumin
2 TBSP chili powder
1/2 tsp salt
1/4 tsp pepper
* I package ground turkey, cooked & seasoned with S & P

 Saute your veggies- your onion, garlic, bell pepper, celery, squash, and carrots in a drizzle of expeller pressed coconut oil for a few minutes until they get tender. Then add your diced tomatoes, tomato paste, drained beans and water until you reach your desired consitancy. Then add all your spices and cooked ground turkey (if desired). Bring it to a boil, reduce the heat, and let simmer for 30 minutes to an hour. Enjoy!

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