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Veg-Loaded Chili
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 

a delicious version of chili with tons of vegetables and lean ground pork and turkey for a hearty satisfying meal that won't weigh you down.  omit meat for a vegetarian version.

Course: Main Course, Side Dish
Cuisine: Mexican
Keyword: spicy, tomato, tortilla, chili, vegetarian
Author: maura
Ingredients
Cook Meat before adding onions, etc to save on pans (if using)
  • 1 lb ground turkey pkg may be 20 oz
  • 1 lb ground pork
Now making the chili
  • 1 Tbsp olive oil
  • 1 cup chopped onion
  • 2 tsp minced garlic
  • 1 1/2 cups chopped carrot
  • 1 1/2 cups chopped celery*
  • 1 cup chopped red bell pepper
  • 1 cup chopped green bell peppeer
  • 1-3 jalapeno peppers, diced small
  • 1 Tbsp chili powder
  • 2 tsp ground cumin
  • 1 TBSP. dried oregano*
  • 1-2 bay leaves*
  • 28 oz can Italian-style plum tomatoes with juice chopped
  • 1 cup corn kernels* frozen or fresh
  • 1 can diced tomatoes* ~14-15 oz can
  • 15 oz can red kidney beans rinsed and drained
  • 15 oz can cannelini beans rinsed and drained
  • 15 oz can black beans rinsed and drained
  • 1-2 tsp chopped canned chipotle chiles in adobo sauce (I substituted jalapenos for this ingredient)
  • Salt and freshly ground pepper to taste
  • * indicates modification of original recipe
Instructions

  1. In large, heavy saucepan, heat olive oil over medium heat. 

  2. Add onion.  Cook over low/medium heat until light golden brown, about 10 minutes. Then add garlic and stir constantly letting cook for ~ 30 sec, avoid burning.  

  3. Add carrot, celery, red and green bell peppers, and jalapenos.  Cook over low/medium heat to let them sweat out stirring occasionally.  You may add ea item one at a time while you prepare the next instead of adding all at one time.  Either way is equally good.

  4. Add all of the spices and herbs that you are using and stir the pot to fully incorporate.  Let simmer ~ 2-3 min to allow a gentle toasting of the spices for a richer flavor.

  5. Add whole peeled tomatoes using your hands to squish them, diced tomatoes, and any types of beans you choose, as well as the corn and the pre-cooked ground meat (if using).  

  6. Bring to a boil then reduce heat and simmer stirring occasionally, about 30-60 minutes, partially covered. 

  7. Season with salt and pepper to taste.  

  8. Serve as is or serve over roasted potatoes, baked potato, cooked white rice.  Tortilla chips on the side add a nice crunch and with some added cheddar cheese, you can't go wrong.  Some may like to add some sour cream to top as well.  

Recipe Notes
  • this recipe was inspired by the Vegetarian Chipotle Chili recipe from my all-time favorite cookbook titled 'Colorado Collage'.  I made some additions and substitutions to suit my tastes and diet.
  • this chili is so versatile, any ingredients that are not to your liking you can eliminate
  • if you are bold, feel free to spice it up with additional peppers and various types of chili powders
  • sometimes I may add 2 cans of the diced tomatoes for a more saucy kind of chili
  • ground turkey pkg may be 20 oz which is fine or you can take the extra 4 oz to make a turkey burger
  • nice additions would be sour cream, cheddar cheese, tortilla chips on the side, roasted potatoes, cooked white rice, baked potato................