Description
A hearty chili packed with veggies
Ingredients
Scale
- 1 sweet onion
- 2 cloves garlic
- 1 lb ground beef or turkey
- 1 red bell pepper
- 1 green bell pepper
- 2 anaheim peppers
- 2 poblano peppers
- 1 jalaepeno (optional, or more if desired)
- 1 T chili powder
- 2 t cumin
- 1 t oregano
- 1 x 14.5 oz can kidney beans (no salt added)
- 1 x 14.5 oz can pumpkin (or other pureed winter squash)
- 3 x 14.5 oz cans fire roasted tomatoes
- 1 x 28 oz can crushed tomatoes
- 2–3 c stock (beef, chicken, vegetable) as needed to adjust consistency
- Salt and pepper to taste (depends on ingredients)
- Garnish: avocado, cheese, green onions, sour cream
Instructions
- Optional: roast Anaheim, poblano, jalapeno peppers. Coat in avocado oil, season with salt and pepper and roast at 425 for 15 minutes or until tips are caramelized
- In a large soup pot, sauté onion onion in avocado oil or butter/ghee and a pinch of salt, when translucent, add garlic and spices
- Add ground meat and brown, add a pinch of salt and pepper
- When meat is almost done, add peppers.
- When meat is done, add tomatoes, spices, beans and pumpkin
- Add salt and pepper to taste, simmer until beans are tender
- Garnish with avocado, cheese, green onions, sour cream as desired!
Notes
If you are sensitive to spice/heat, omit the jalapeno and only use 1 t chili powder, 1/2 t cumin, 1/2 t oregano. (you can always add more later at serving if it needs a kick!) Also, if you taste it and it is too spicy, you can add sour cream which tames the spice (this is what I do for my kids!)
If you don’t want to chop all the peppers, you can roast them whole, then cut the center stem/seeds out and then pulse in the blender/food processor until desired size and add to soup
- Prep Time: :20
- Cook Time: 1:00+
- Category: Savory
- Method: Braise
- Cuisine: Southwest
Keywords: healthy chili, southwest chili
