Recipe: Fall Harvest Chili
Yesterday’s CSA was a crazy pile-up of tomatoes, zucchini, peppers, onions, squash, and other bountiful fall veggies. Keeping with my rule of not throwing anything away, I made chili and roasted squash last night. Here’s my recipe for chili – I use organic whenever possible, and chicken instead of beef. It’s amazing as leftovers, too. Be sure your pot is bigger than mine – I nearly had chili overflow to the floor!
Skoog’s Fall Harvest Chili
2 Tbsp olive oil
1/2 red onion, chopped
1/2 green bell pepper, chopped
1/2 yellow pepper, chopped
1/4 jalapeño pepper, minced
2 cloves garlic, minced
1-lb organic, hormone-free ground chicken breast
1 zucchini, chopped
1 can black beans, drained & rinsed
1 can small white beans, drained & rinsed
1 can cannellini beans, drained & rinsed
2 cups vegetable broth
1 cup sweet corn
1 can diced tomatoes
3 Roma tomatoes, diced
3 Tbsp chili powder
1 Tbsp cumin powder
Sea salt, pepper
- In a large pot, sauté onion & peppers in olive oil over medium heat for 3 minutes, or until they begin to soften.
- Add garlic, sauté for 1 minute.
- Slightly increase heat. Add ground chicken & stir with a fork, cooking until chicken is no longer pink, approximately 8-10 minutes.
- Once chicken is white, add remaining ingredients & stir. Simmer stovetop for 25 minutes, seasoning throughout for taste.
- Serve into bowls, top with shredded lettuce and cheddar cheese. Ole!