Veggie Enriched Chili - My Husband's All-Time Favorite

Our favorite healthy chili recipe.

Perfect for a fall night. Stuffed full of healthy veggies, and using up some of those zucchinis the size of your arm. From my calculations, a mere 135 calories per 1 C serving, and full of nutrients and low on fat. It also freezes wonderfully. I cook it in my big 8 quart stock pot, because I need lots. I love this chili.

My husband just might marry this chili if he and I ever call it quits.

Soooo... now that I've over-sold it. Enjoy!

Oh... and it's simple to prepare. Especially if you have the right magical kitchen equipment.

Start by browning the meat, and while it's cooking, toss in the finely chopped onion, zucchini, garlic, jalapeno, and bell peppers. 

If you want to simplify your life, buy this food chopper. Only $16.95, and I use it for everything. With its help, I can finely chop all these veggies while the meat is starting to brown, and easily get them all chopped in under 10 minutes. And they are the size of the ground meat bits. Teeny, camouflaged vegetables. See:

Those used to be baby carrots! (P.S. Feel free to substitute finely chopped carrots in place of some of the veggies in this recipe. They are perfect in it, and made it into this particular batch I photographed.)

Anyhoo. Let that meat brown with those veggies until the meat is cooked through and the veggies are getting tender. About 20 minutes.

Then add the beef or chicken broth, tomatoes, and spices, and let simmer for another 20.

Near the end, throw in your beans, corn, cilantro, lime juice, and finally, mix in your tomato paste to thicken.

And voila! Your chili is ready to be topped with some shredded cheese, sour cream, and served with a side of whole wheat corn bread or tortilla chips.

Cut and Paste Recipe

Veggie-Enriched Chili

1.25 lb extra lean ground beef or chicken breast chorizo   
1 Cup finely chopped onion
8 Cups finely chopped zucchini
1 finely diced or puréed jalapeno pepper
1 T minced garlic
3 finely chopped green or red bell peppers
2 T granulated sugar
9 tsp beef bouillon and 9 C water (or 9 cups broth)
3 cans diced tomatoes
1/2 T paprika
1 T chili powder
1 T cumin
2 cans tomato paste
3 Cups cooked black beans
3 Cups cooked Great Northern Beans
3 Cups canned or frozen corn kernels
1 bunch finely chopped cilantro
1/4 C lime juice

Cook first six ingredients until meat is cooked and veggies are tender. Add spices, broth, and diced tomatoes and cook for about 20 more minutes. Then add beans, corn, cilantro, lime juice, and tomato paste, and let stand about 10 minutes before serving.