After watching a compelling documentary on Netflix, the power of the vegetable has seduced me to eat a tad more veggies. While, if it were up to me, we’d go full blown veggie crazy, I still recall the permanent scars I left on my family from last years- “WE’RE GOING PALEO KIDS”! So, as to avoid causing further emotional damage, I am trying to get creative with hiding vegetables in our normal meals. While still presenting something that appears normal. Chili seems as the perfect culprit. The perfect way to cram as many nutrients as I can into a pot and make it taste good.
My daughter and I set out on this assignment and created this version of vegetarian chili. It was a raging success and it’s easy! Even with the kid who eats nothing and any sight of vegetables cause a lockdown better than any prison.
You really can make this recipe your own. You could add or remove any of the vegetables that appeal to your taste. I actually, really wanted to add leeks but my local grocery didn’t have any.
So without further adieu…..
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
1 large red onion
1 jalapeño pepper
1 poblano pepper
1/2 bag shredded carrots
2- 15oz cans beans (kidney, ranch, etc)
2- 15 oz cans fire roasted corn
2- 15 oz cans diced tomatoes
1- 15oz can 100% pumpkin puree
2 chili seasoning packs
1 ranch seasoning pack
3 tbsp olive oil
1 tbsp sea Salt
1 tsp black Pepper
- Dice all vegetables. Remove seeds from peppers, this removes heat.
- Heat the 2 tbsp of oil on medium high heat.
- Add all diced vegetables and sauté until onions are transparent.
- Once vegetables are soft, season with salt and pepper.
- Add chili seasoning and stir thoroughly.
- Add ranch seasoning and stir thoroughly.
- Add pumpkin purée. Stir until combined.
- Add tomatoes, corn, beans and stir until combined.
- Turn on high and bring chili to a boil.
- Once reaching boil, reduce heat to low and cover.
- Simmer on low for an hour.
- Top with desired condiments and serve.