Veggie-Packed Chili
This chili recipe is a hit with family and friends! Full of delicious, simple ingredients, it packs in the flavor and the nutrition. It is easily customizable and can be Paleo without the corn and beans. The way to get the best bang for your buck (and nutrition) with quality meats is to stretch them with loads of vegetables. For your picky eaters who may hesitate with colorful veggies, the right seasonings and toppings can make all the difference.
Serve this chili in a bowl or a cup; with a spoon or some Siete chips; topped with avocado and cheese (if not Paleo), or crumbled Terra sea salt plantain chips.
Ingredients
Instructions
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Step 1
In a large skillet, brown the ground beef (and turkey) over medium heat until cooked through (I do not drain the excess fat - it adds flavor!).
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Step 2
In a separate Dutch oven or large pot, sauté the diced garlic, onions, celery, and carrots in the avocado oil on medium-high heat until translucent (I like my veggies super soft, but cook to your liking). Add the diced zucchini and corn midway through and cook for at least 10 minutes, stirring frequently.
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Step 3
Add the browned ground beef (and turkey), black beans, diced tomatoes, and seasonings. (This chili is intended to be hearty, but if you think you'll need more liquid, fill the can/jar from the diced tomatoes halfway full and add the liquid to the pot.
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Step 4
Bring the chili to a boil, then reduce to medium heat and simmer 20 minutes to allow the flavors to marry, stirring occasionally.
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Step 5
Allow the chili to cool slightly, then serve warm with desired toppings.
Delicious and very kid approved! This was a hit with my whole family including four children who don’t necessarily get excited when they see chunks of vegetables. Thanks for sharing your recipe, Allyson!
It was a pleasure cooking for your family, and my heart was filled with the repeat requests for “more, please!”