Only because it’s the Super Bowl… I’m going against my better judgement and sharing my secret recipe for the perfectly balanced beef and veggie-loaded chili. But, I swear, if anyone tries to go up against me in a chili cook-off with this one….we are not friends anymore…
I usually make my veggie-loaded chili with grass-fed ground beef or bison but it’s also great with ground turkey or chicken if poultry is more your speed. This recipe also makes an excellent vegan chili if you sub the meat entirely for a can of black beans (drained and rinsed).
I’ve been getting reacquainted with beans lately and have gone the bean/vegan route the past couple of times I’ve made this and I have to say I really don’t miss the meat. My husband on the other hand made it clear he DOES miss the meat… BUT he did admit that with all the veggies and fixins it was just as hearty. His also did have cheese… to be fair.
I still give the point to plant food.
No matter how you make this veggie-loaded chili though – meat or no meat, beans or no beans, – don’t skimp on the veggies, herbs and spices. They’re what really make this chili what it is…
The Super Bowl of Chili
(see what I did there?)
By super bowl I mean a bowl that’s packed with nutrition (you know, like super foods…foods that pack a nutritional punch), but one that at the same time doesn’t taste like a bowl that’s packed with nutrition… That part is what makes it a super bowl winner. 😉
So, enjoy the Super Bowl… and whatever it is you decide to enjoy in your own bowl while watching…
The Perfect Veggie-Loaded Chili
2 lb ground beef (or bison, turkey or chicken) (or sub drained and rinsed black beans)
1 onion, diced
2 cloves garlic, minced
2 sweet potatoes, chopped
2 zucchinis, chopped
2 tsp ground ginger
3 tbsp chili powder
1 tbsp cumin
1 1/2 tsp basil
1 tsp oregano
1 tsp salt
1/2 tsp black pepper
1 tbsp cacao powder (optional)
1/4 tsp red pepper flake
1 cup chicken or vegetable broth
1 can (15 oz) diced tomatoes
1 can (15 oz) tomato sauce
In a large skillet brown the meat and add onions and garlic (if using beans skip this step) Transfer browned meat, onion and garlic to slow cooker. Add sweet potato, zucchini, seasonings, broth, diced tomatoes and tomato sauce. Cook on high for 4 hours. Serve garnished with cilantro, avocado.
Megan Adams Brown, CHC, helps families find healthy routines that work, with no more “what’s for dinner?” stress, and a lot better food. Her family meal plans help moms take charge of their kitchen and their own health, leading to more vegetables and less junk all around. Megan also specializes in working with food allergies and sensitivities and shares allergy-friendly recipes on her blog. To learn more click here.