Chili With Extra Veggies
The Tea:
Homemade Chili Loaded With Veggies
Blog Written By: Ciestiel
Loaded Veggie Chili
Yield: 4-6
There’re never enough chili recipes out there, right? So why not one more? In our household we love our chili with lots of veggies. You can even make this totally vegetarian or vegan and replace the meat with an extra can on beans, I’d recommend black but pinto or kidney works too.
Ingredients
- 1lb of ground meat of your choice – we like grass-fed ground beef
- Vegetable broth – we used simple truth organic
- Two cans of diced tomatoes – we like one regular and one fire roasted
- One 15oz can of tri-bean blend
- 2tbs of chili powder
- 2tbs of cumin
- 1tbs garlic
- 1tsp salt
- 1tsp paprika
- 1tsp oregano
- 1tsp sugar (optional)
- Vegetables of choice:
- A medium or large onion
- 4 stalks of celery
- One whole bell pepper – we used half a red, half an orange, and some green that needed to be used
- Radishes
Instructions
- First, I like to mix all the spices together in a small bowl.
- Then start frying the meat over medium heat. I like to add maybe half the mixed spice blend to the meat as it cooks. When the meat is mostly done add in the onions and veggies and cook until the onions are translucent. Maybe five minutes.
- Add in the vegetable broth, tomatoes, and beans. Add the rest of the spices. Bring to a boil then cover and simmer for 45 minutes.
- (Optional) Top with sliced avocado, sour cream, or shredded cheese.
Notes:
- The spices measurements are a starting point. I always say taste as you go. After everything is mixed together, taste it. See if it needs more of something.
- You can make a side of garlic bread as pictured by coating one side of bread, we use gluten free, with olive oil. Use salt and garlic to season the bread to your liking. Bake at 350 on aluminum foil for maybe 5 minuets, then broil on low or medium until the bread becomes golden brown.
