Chili Recipe

I used to think I should only pull out my chili recipe when it was a brisk fall day or a chilly winter evening. Those thoughts are long gone now and if you thought the same way I hope you give me a chance to explain why. Chili is packed full of nutrition and fiber making it a great meal for any season. It is a meal that you can easily throw in your crock-pot and not have to heat up your kitchen on those hot summer days, and if you do that it allows you the freedom to go and enjoy your summer and spring days without worrying about what’s for dinner. We love it over baked potatoes or tortilla chips. I actually have two crock pots and I put the chili in one and the baked potatoes in the other. Nothing is nicer than coming home after a fun (or sometimes busy day) and having a hearty meal ready and waiting on you!  If you have that one busy day where you are running all over town with work, or kids activities, or running errands this would be a great meal for you. Plus it is even better the next day making it great for lunches!  Another great thing about this chili recipe is it is just a base recipe. Tailor it to what your family likes and what you have on hand or in the fridge. I have added zucchini, mushrooms, and peppers to this recipe and it has come out great. I hate throwing out produce so if I have some and I need to use it up I make a big batch of this chili recipe up. This chili recipe is also one of my freezer meal favorites! Make it up and freezer your families serving sizes in a freezer bag and you have a meal you can pull out and make any day. With all those reasons, do you see why I love this chili recipe?

[box type=”note” ]A couple notes about this recipe-

• -If you add 3 Tbsp of pumpkin puree to this recipe this becomes a Secret Agent Chili Recipe! You do not taste the pumpkin but I think it adds a nice unexpected creaminess to this recipe. I urge you to try it! If you are hesitant start with 1 Tbsp and work your way up with each time you make this!
• -I use curry powder in this chili recipe. It adds a really nice flavor to the chili but if it scares you don’t use it, but you may be surprised that you like it if you try it!
• -Use fresh when you can but when you cannot due to availability or cost use canned or frozen veggies. If using canned just drain and rinse well. [/box]

Chili Recipe

Ingredients:

1 cup of water or vegetable broth

2 cans diced tomatoes (or use fresh if you have them!)

2 onions diced (use whatever you have on hand- my favorite is red and yellow)

2 garlic cloves minced

1 tsp of oregano

1 tsp of curry

2 cans of kidney beans (drain and rinse them very well to cut down on the sodium)

2 tsp of chili powder

1 can of corn (drained and rinsed)

1 can black beans

16 oz tomato sauce

3Tbsp of pumpkin puree (see not above)

If you want to throw it all in a Crockpot go ahead!  If I have time I like to sauté the onions first and then put everything in the crock pot but if I am in a hurry I just dump it all in and turn it on low if I need it to cook all day.

If you don’t have a crock pot follow these directions-

In a large pot pour a little bit of olive oil (a tbsp or so). When the oil starts to shimmer carefully place the onions (and whatever else kind of produce you want to add-see my suggestions above) in the pot and let them cook for a few minutes. They should start getting soft. Add in the garlic and stir for 1 minute. Slowly add all the rest of the ingredients. Bring the mixture to a boil and then cut the heat on your stove eye down and let it simmer for at least 25 minutes. Serve in a bowl, over baked potatoes, or tortilla chips. Just pick whatever your family would like the best!

This is a very cost effective way to feed yourself and your family and we hope you enjoy our family chili recipe! Feel free to share it with others and post your pictures on our Facebook page of your version of this recipe! We love to see how you made it work for you and your family!

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 Chili Recipe