Loaded Veggie Chili (With or Without Meat)

Submitted by PSU_Lioness

"I had a ton of veggies in my fridge that needed to get used before they went bad, so I added them to a pot of chili that I was making. It turned out really good, and it made use of produce that would otherwise have gone to waste. (Most measurements are approximate because I usually just eye everything up when I am cooking)"

 

• Ready In: 1hr 35mins
• Ingredients: 16
• Serves: 8

ingredients

• 453.59 g lean ground turkey (omit for vegetarian chili)
• 1 large green pepper, chopped
• 1 large sweet onion, peeled and chopped
• 9.85 ml chili powder, separated
• 4.92 ml garlic powder
• 2.46 ml oregano
• 1 medium zucchini, sliced into coins and then chopped
• 2 medium carrots, grated
• 4 medium tomatoes, diced
• 29.57 ml dry sherry
• 793.78 g can crushed tomatoes (using tomato sauce my make it salty)
• 4.92 ml garlic salt
• 35.43 g packet chili seasoning mix (or use your favorite recipe)
• 2.46 ml red pepper flakes
• 425.24 g can great northern beans, rinsed and drained
• 425.24 g can red kidney beans, rinsed and drained

directions

1. Heat pot over Medium heat. Add turkey, onions, green peppers, 1 tsp chili powder, garlic powder and oregano; cook for 7-10 minutes or until turkey is no longer pink (if not using meat, make sure to add a bit of olive oil before adding peppers and onions so they don't stick).
2. Add zucchini; cook 2 minutes.
3. Add carrots, tomatoes and sherry; cook 5 minutes.
4. Stir in crushed tomatoes, 1 tsp chili powder, garlic salt, chili seasoning mix, red pepper flakes (more or less to taste) and both cans of beans.
5. Heat until bubbling, then reduce heat to low and simmer for approximately 1 hour.
6. Serve over cornbread.