Chili - with multiple veggie options

My go-to chili recipe, in time for chilly weather!  I tend to vary things up when I'm making chili, throwing in different types of veggies depending on what I have on-hand, or what sounds good at the moment.  I've given a number of options here - and just written 'optional' next to them.  You can throw things in that you like and leave out things you dislike.  A win-win for everyone! We like to eat it with a variety of things -  homemade cornbread, tortilla chips, over baked potatoes, on top of nachos, with GF crackers or bread.  This version isn't too spicy - but I tend to just add an extra pinch of cayenne powder, and use a heaping Tbsp/tsp of chili powder and cumin if I want a spicier chili. Enjoy!

Chili made with sweet potato & corn, topped with cinnamon-sour cream, fresh cilantro & green onion. Mmmm... 

Fresh chili in the pot - almost ready to eat! Made with local corn, onions & purple celery!

Chili - with multiple veggie options

Serves 4-6

In a medium-large pot or large high-sided frying pan, heat over medium to medium-high heat: 

2-3 Tbsp olive oil

Add and let cook 2-3 minutes: 

1 onion, chopped

Add in, cooking until browned:
1 lb. ground beef 

Add in a variety of the following veggies, and cook 3-5 minutes, until veggies are tender, but not soft: 

3-4 cloves garlic, minced

1 sweet potato, peeled & diced in small pieces (optional)

1-2 stalks celery, diced (optional)

1 green pepper, chopped (optional)

1 small zucchini, chopped (optional)

1 small yellow squash, chopped (optional)

Add: 

1 large can diced tomatoes

1-2 cups beef broth (add more/less depending on thick you like your chili)

1 Tbsp chili powder

1 tsp ground cumin 

1 - 1 1/2 tsp salt

1 tsp garlic powder

1/2 tsp fresh ground pepper

Bring to a boil.  Lower heat and let simmer ~20 minutes.  Check to make sure the sweet potato is softened.  I like to cut them into very small pieces, so they cook quickly. If it's not, continue simmering a few extra minutes.  

Add: 

1 can kidney beans and/or black beans, drained

1 cup frozen corn kernels (optional)

Let chili simmer ~10 minutes after adding beans and corn.  Serve hot with your preferred side and/or toppings. Enjoy!

Topping ideas: 

grated cheddar cheese

sour cream (add a pinch of cinnamon to the sour cream for something a little different)

fresh cilantro

sliced green onions

Side ideas: 

tortilla chips

nachos

homemade GF cornbread

homemade GF breads and/or crackers

(Hearty Jalapeno-Cheddar bread is delicious!)

baked potatoes

Chili topped nachos! (still steaming)