I don’t know about you, but there is just about nothing better than a hearty bowl of chili on a cold, wet, and dreary day. Unfortunately, we’ve had a lot of those days this winter here in Southwestern Ontario. Officially it is Spring......but you wouldn't know it by looking at the snow falling from the sky. Yes, it's almost the end of April and it is snowing. WTF!?!?
Anyway, this meal makes a great one-dish supper perfect for cold nights, and it’s totally healthy. It can easily become a vegetarian meal by omitting the ground meat.
Check it out by clicking the title of this post or the “read more” link.
The best thing about chili is that you can pretty much customize it to how you want it. Some people might then say “well then it’s not really chili.” But I say….who cares? Tomato tomahto, and all that.
I’m calling this recipe Healthy Loaded Chili, because...well...it's loaded with healthy stuff! Whenever I make chili, I personally like to add in extra vegetables because I feel that any kind of soup or stew is a perfect opportunity to load up on them. I prefer my chili to be only mildly spicy – too spicy for me means a burning mouth that is pretty much numb to any other tastes afterwards. I like food too much to numb my mouth to taste!
For this chili recipe, I just dumped in a bunch of what I had on hand (that’s usually how most of my soups and stews come together anyway). The process I usually follow is: brown the meat in a little bit of olive oil, add the veggies, add the tomato sauce, then beans. I usually use canned beans, so they don’t need to come in until much later.
Healthy Loaded Chili
Makes one large pot
**Times may vary depending on your taste preferences, cook top, etc. These times are just approximate**
Anyway, here is my recipe. Tweak it to your heart’s content. I’d love to hear if any of you have some awesome chili recipes of your own to share. Leave a comment below. I’d love to hear from you.