Very Veggie Chili

With Sarah moving her family and all earthly belongings to a new house soon, you're probably going to get a lot of me for the next week or so (for that I am very sorry).  Sarah pretty much awes me with her ability to juggle large amounts of things, so she may pop up and post more than you would expect, but either way, she WILL be back, I promise.  In the meantime, I'll try to keep you busy so you forget that she's the interesting one and is occupied elsewhere ;)

One of the things my family has always loved is a good bowl of chili....chili with the cheese all melty, and the cornbread all YUM.
I'm making myself hungry.
This is my go-to recipe when I'm making chili.  It's been lovingly developed over time at my house, and as a matter of fact, we're having this for dinner again tonight.  Oh yes.
Not only do my sprouts ask for this recipe, it freezes well and is packed with veggies, so it really can be a complete meal in one bowl.  I highly suggest you get a very large pot, because I almost always double this and throw the extra in the freezer for a quick meal some other night.

VERY VEGGIE CHILI

1 lb. lean ground beef or turkey, browned and drained

1 chopped onion

olive oil

1 T. minced garlic

2 cups cooked (or 1 can rinsed and drained) kidney beans or black beans

1 green pepper, chopped

2 cups organic frozen sweet corn

3 large carrots, chopped

2 cans petite diced tomatoes

2 cups water

 1 1/2 T. chili powder 

1 tsp. cumin

1 tsp dried oregano 

2 tsp. salt

cheese for topping (skip if you need this dairy free, of course!)

Firstly, please note that all of these spices are 'to taste'.  Most of my kiddos like their chili mild, so we make this recipe and then daddy adds his spicy ingredients to his own bowl. These amounts will get you to where my family likes it--if you like it stronger, experiment until the taste is right for you! 

In a large stock pot, saute onions and garlic in a little olive oil over medium heat until onions begin to soften and turn clear.  (BTW, often I will throw my meat in there and brown it at the same time).
Add carrots, green peppers, corn, beans, tomatoes, and water into the pot.  Add spices and stir well to combine.  Bring to a boil and then simmer on low, stirring occasionally, until slightly reduced and veggies are at desired tenderness  (I've simmered for as little as about 25-30 minutes, and I've simmered much longer according to my needs.  Don't forget to taste test for your spices!)  Serve hot, topped with cheese or sour cream.

NOTE:  This recipe can also be adapted for your slow cooker--throw your ingredients in and let it simmer in there instead!

One day soon I will share my GF cornbread recipe that we often eat with this chili.  Perfect for GF tummies AND regular tummies, too! :)