Autumn Harvest Chili

By • September 23, 2014 0 Comments

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Author Notes: This chili is:

hearty
protein-packed
fiber-filled
not overwhelmingly "pumpkin-y"
loaded with veggies
amazingly delicious
devoured by all, even toddlers
the only chili recipe you'll need all winter
Kelly // Nosh and Nourish

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Serves 8

  • 2 cups greens (I used beet greens)
  • 1 tablespoon minced garlic
  • 1 bell pepper
  • 1 apple (I used gala)
  • 1 pound ground beef (optional)
  • 1 teaspoon Montreal Steak Seasoning
  • 30 ounces diced tomatoes (I used 2 cans of Muir Glen organic tomatoes w/onions
  • 1/3 cup pumpkin puree
  • 30 ounces black-eyed peas (rinsed & drained)
  • 15 ounces chickpeas (rinsed & drained)
  • 64 ounces chicken broth
  • 2.5 tablespoons chili powder
  • 1 tablespoon molasses
  • 1 tablespoon honey
  • 3/4 cup frozen corn & black beans
  1. Dice the greens, bell pepper, and apple. In a large stockpot over medium heat, saute these veggies with the minced garlic for approximately 5 minutes until the bell pepper is softened.
  2. OPTIONAL (if using meat), remove the sauteed vegetables from the stockpot and place them in a container to save for later. Put the ground beef into the stockpot over medium heat and cook until all the meat is browned, approximately 5 minutes.
  3. Add in the sauteed veggies that you set aside and all the remaining ingredients!
  4. Turn the heat up to medium-high and let it simmer for 30 minutes.
  5. Serve warm with cornbread (optional).

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