This is me. Wishing you a happy Monday morning. And I think if I had a cat, I might kick it. But I don’t, so no worries. (and I’ve never actually kicked a cat in my life. I’m just definitely not feeling this Monday. Yawn.)
I posted a photo of this chili on my instagram feed a couple of weeks ago, and had a few people asking for the recipe. This is one of my FAVORITES. And in fact, I’d probably make my family sick of it, if the weather was cool enough to serve it more often. I typically serve it with corn bread, biscuits, or fresh bread from a local bakery on the side. It’s hearty, and filling, and yummy. This makes a big batch, but you could easily cut it in half. It also freezes nicely, so if you serve it for a dinner, you can toss the leftovers in the freezer and have a dinner in a couple of weeks if your family isn’t into leftovers. I use all organic or natural ingredients.
Hearty Vegetable Chili
1 qt. chicken, beef, or vegetable stock
2 (28 oz.) cans of whole tomatoes, chopped
3 medium to large stalks of celery, chopped
1 large onion, chopped
1 green bell pepper, diced
6 yukon gold potatoes, scrubbed and chopped
3 T. sweet chili powder
1/2 tsp cumin
1 T. cocoa powder
1 T. raw sugar
salt to taste (usually around 1 T for this large of a batch)
Add all of the ingredients to a large pot, bring to a boil, and turn down to a nice simmer. Stir occasionally. After about 30 minutes, the veggies will start to get tender.
Add:
1 c. tender white frozen corn kernels
1 can or box of black beans (I buy the new box versions available at Whole Foods)
1 can or box of kidney beans
Bring back to a boil and simmer for roughly another 30 minutes until the potatoes, carrots and celery are tender. Serve in bowls with grated cheddar cheese and soup crackers. Serves 8 large bowls.
Crockpot instructions: Place all of the ingredients except for the corn kernels, black beans, and kidney beans in the crockpot on high. In a pinch, you can add the beans and corn, too! Cook on high for roughly 4-6 hours. If you’re waiting on the other ingredients, add them 2 hours before serving. I do this because it keeps the beans from getting mushy, since they’re already cooked.
You could also add all of the ingredients at once and cook it on low for around 8 hours.
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