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Southwest Chili

Southwest Chili

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A hearty chili packed with veggies


  • 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
  • 23 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


  1. 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
  2. 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
  3. Add ground meat and brown, add a pinch of salt and pepper
  4. When meat is almost done, add peppers. 
  5. When meat is done, add tomatoes, spices, beans and pumpkin
  6. Add salt and pepper to taste, simmer until beans are tender
  7. Garnish with avocado, cheese, green onions, sour cream as desired!


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