Chili is probably one of my most cooked meal once the weather gets cooler around here. It is super comforting, delicious, and perfect for serving a crowd or even meal prepping for the week.
When I make Chili dishes, I love to experiment with so many different flavors. I do enjoy the traditional ingredients such as beans and corn, but do not include them too often as they don’t make me feel my best after.
In order to keep the chili feeling bulky and filling though, I add in sweet potatoes and zucchini. This recipe is my go to though for any given event. I LOVE to add pumpkin puree to this as well for an extra autumn feeling and flavor. Feel free to experiment with locally grown and in season ingredients. You really can’t go wrong here!
Ingredients:
1 lb ground beef
1 yellow onion, diced
28 oz can of diced tomatoes
7 oz can of diced green Chile peppers
2 cups of chicken broth
2 medium sweet potatoes, diced
1 medium zucchini, diced
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
1 tsp cayenne pepper
1 tsp oregano
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
- Heat oil in a large pot and brown onions
- Add ground beef and all spices
- After the beef is browned, add the zucchini
- Add tomatoes, green Chile peppers, sweet potatoes, broth
- Let pot come to a boil and then simmer for another 25 minutes, or until sweet potatoes are soft