Veggie Packed Zesty Chili

This “ordinary” looking chili is packed with veggies. Trust me, no one will ever know.

Since I live in Florida I don’t usually have the occasion to eat many soups, stews or chili-type meals. Since the holidays, though, we’ve had quite the cold snap, and the weather has been more conducive to these foods, and I take full advantage of it. I love a good, hearty soup or chili. And since my goal with every dish I create is to pack as many nutrients into it as possible, this chili comes with lots of hidden veggies that you would not typically think of in chili. Mindset shift! Mushrooms add umami and boost the beef flavor. Pumpkin adds so many gut-healing health benefits, and makes the texture extra creamy and rich. Diced beets mimic the beans which I remove, since I am legume free. I happen to love the Rotel tomato chili combination. If you can’t find that, just use fire-roasted tomatoes and a can of your favorite chiles. You can simmer this on the stove top or use the instant pot, per the method on the recipe card. I usually don’t tell anyone about all of the added veggies, but trust me when I tell you, they add so much flavor, and you’ll feel good about it.

Living Delish & Nutrish: Tina Wells

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Veggie-Packed Zesty Chili

Prep time: 20 MinCook time: 45 MinInactive time: 45 MinTotal time: 1 H & 50 M

Ingredients

• 2 Tablespoon olive or avocado oil
• 1 medium yellow onion, diced
• 2 large garlic cloves, minced
• 8 ounces baby Bella mushrooms, diced
• 2 pounds grass fed ground beef
• 1 jalapeño, seeded and minced (optional)
• 1 13 ounce can organic pumpkin
• 1 13 ounce can organic tomato sauce
• 1 10 ounce can Rotel organic diced tomatoes and green chiles (or fire roasted tomatoes and your favorite canned chilis)
• 8 ounces (1 cup) organic beef bone broth (I like Kettle & Fire)
• 1 cooked beet, diced into 1/2 inch cubes
• 2 teaspoons cumin
• 2 Tablespoons Chili seasoning (I like Noble Made Classic Chili for a discount), and if you order use the code LIVINGDELISH15 for a discount)
• Salt and pepper to taste

Method

1. In an instant pot on the sauté setting, or large pot on the stove, heat the oil until shimmering. Add the onion and sauté until translucent.
2. Add the garlic and stir until fragrant. Add the mushrooms and sauté until they release their water. (This means that when you first place them into the pot they will look dry, then after a few minutes the bottom of the pan will be moist. This retains the texture of the mushrooms.) Season with salt and pepper.
3. Add the ground beef, breaking up into small pieces and stirring until completely browned and no pink remains. Season with salt and pepper. (Yes! You can layer your seasoning to ensure that it doesn't cook out, small amounts at a time.) Add the diced jalapeño, if using.
4. Add the pumpkin, tomatoes and chiles, and the tomato sauce. Stir together to combine and make a smooth mixture. Add the bone broth and stir to completely combine. You should have a thick consistency.
5. Add the cumin and chili seasoning. Stir in the beets. (These resemble beans once cooked, so don't leave them out!)
6. Seal the instant pot, change the setting to high, and cook for an additional 20 minutes. If you are using the stove top, reduce to a simmer, cover and allow to cook for 45 minutes, stirring occasionally.
7. Quick release the steam valve and open the lid of the instant pot, give it a quick stir and season to taste. If you are cooking on the stove top. remove from heat, stir and season to taste.
8. Serve with sliced avocado, dairy-free sour cream or your favorite chili fixings.

https://livingdelishandnutrish.com/recipe/veggie-packed-zesty-chili

©Tina Wells Luxury Brands, LLC

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