I like to start out the cooler months with a big chili dinner. I also like to send the cooler weather off with the same. Hopefully the weather got the hint. I just made my last batch of chili until after summer. I think.
This chili was kind of a hodge-podge, but it turned out fabulously! Scot liked it better than my others, and I think I did, too. Who wants a just-bean chili when you can have great vegetables in there, too?
We ate this with cornbread the first go-around, and chips and salsa with the leftovers.
Chili for Spring
- 2 cans kidney beans (one light, one dark, or both same) rinsed and drained
- 3 cans diced tomatoes (I had 2 of them be Italian diced to add flavor. You could also have one be with the little chiles in it if you like things spicy)
- 2 cups frozen corn (or a can, drained)
- 1 zucchini, 1 inch cubes
- 1 large sweet potato, skins on, 1 inch cubes (nuke these if you want things to go faster)
- 1 T onion powder -- or a medium sized onion, just saute it if you go that route
- 1 packet chili seasoning
- 2-3 cups vegetable broth, depending on the consistency you like
- 1 T brown sugar
-- Combine all ingredients in the stock pot/dutch oven and heat to a boil. Reduce heat and simmer, covered, (or uncovered if it's too watery for you) for 30 minutes, or until vegetables are nice and soft. Stir occasionally.
-- I went ahead and pureed a small portion of the chili with my hand blender to make it a little thicker, but you don't have to do that.
-- Top with cheese or sour cream if you want to.
You could also do this in the crockpot.