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
Ingredients
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2 cups
greens (I used beet greens)
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1 tablespoon
minced garlic
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1
bell pepper
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1
apple (I used gala)
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1 pound
ground beef (optional)
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1 teaspoon
Montreal Steak Seasoning
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30 ounces
diced tomatoes (I used 2 cans of Muir Glen organic tomatoes w/onions
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1/3 cup
pumpkin puree
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30 ounces
black-eyed peas (rinsed & drained)
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15 ounces
chickpeas (rinsed & drained)
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64 ounces
chicken broth
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2.5 tablespoons
chili powder
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1 tablespoon
molasses
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1 tablespoon
honey
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3/4 cup
frozen corn & black beans
Directions
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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.
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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.
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Add in the sauteed veggies that you set aside and all the remaining ingredients!
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Turn the heat up to medium-high and let it simmer for 30 minutes.
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Serve warm with cornbread (optional).
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