September 5, 2019
This is a great way to use up some of those garden veggies that are so bountiful right now, while beginning to acknowledge the coming autumn season with a chili to warm you on a cool evening. We went heavy on the zucchini and tomatoes for that extra vegetable bulk - a great way to fill up without eating complex carbs! If you're not a red-meat eater, it is easy to omit the beef; simply begin the recipe with 1 T olive oil to sauté your veggies. You may also sub in your favorite meat substitute. We garnished ours with whole milk yogurt and grated cheddar cheese.
1Place a gallon size cast iron stockpot (or any pan of the same size with a good wide base) over high heat with ground beef.
2While beef is beginning to heat up, chop onion. When pan starts smoking, turn heat down to medium.
3Add onions and begin chopping peppers. Stir in peppers.
4Add dry ingredients (chili powder through cayenne on ingredients list) and mix in, continuing to cook on medium heat for a minute or two.
5Reduce heat to medium low or low and chop tomatoes and zucchini. Add to pan and return heat to medium.
6Add Taking Stock Bone Broth, tomatoes, and beans. Stir and cover.
7Simmer for 45 minutes. Stir occasionally. Increase or reduce heat as necessary to keep at simmer.
8Season to taste with salt and pepper.
9Garnish with your favorite chili toppings. Sour cream, yogurt, grated cheese, chopped green onion, and tortilla chips are some good options.