Fresh Vegetable-Filled Chili

This chili was delicious, filled with brightly colored organic vegetables, abundant this time of year.  It was just gorgeous to watch cook.  And, of course, tasted delicious.  It's a wonderful fall recipe when the nights are getting cooler.  Filled with fresh fall vegetables - carrots, onions, peppers, turnips, zucchini, tomatoes, garlic and corn.  It was a hit with all the kids. Enjoy!

Gluten-free Vegetable Chili, served with homemade Gluten-Free cornbread. 

Delicious Vegetable Chili
Serves 6

Over medium heat, cook until tender (2-3 minutes):
1 onion (yellow or red), diced
1 handful fresh onion greens or green onions, sliced
2-3 tsp minced garlic

Add, cooking 4-5 minutes:
2-3 small carrots, thinly sliced (I used yellow, orange and purple carrots)
1 small yellow zucchini, diced
handful turnips, chopped into small pieces (I used a handful of small white turnips)
1 small green bell pepper, diced
1 small red bell pepper, diced

Colorful vegetables are a delight to cook.

Once veggies have just started to soften, but are still crisp, add and cook 4-5 minutes:
4-5 heirloom variety tomatoes (varying colors and taste blend together nicely during cooking)

After adding colorful tomatoes to the chili.  

Once tomatoes have softened a bit, add:
1 can tomato sauce
1/2 - 1 cup water
1 tsp beef boullion paste or powder (make sure it's GF)
1 Tbsp chili powder
1/2 - 1 tsp cumin (optional - consider leaving out if you want to taste more of the veggie flavors)
1 tsp garlic powder
1 tsp salt
pepper, to taste

Lower heat and simmer uncovered 20 minutes, or until carrots and turnips soften, stirring occasionally.  (The thicker pieces of carrot and turnip will take longer to soften.  You can always add a little more water if you need to simmer it longer).

Add, and simmer 10 minutes:
1/2-1 cup fresh corn kernels or frozen corn kernels
1/2 - 1 can kidney beans, drained
1/2 - 1 can black beans, drained

Vegetable Chili, ready to serve! 

Delicious served with freshly grated sharp cheddar cheese.   Serve alongside easy to make, gluten-free homemade cornbread. Enjoy! 

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)