I know, I’m nauseating but the truth is I had a fantastic day at work! Classes start next week at the Community College, and I’m in full-on prep mode. It’s stressful but exciting. I’ve been lost on the career front for a few years now, and I’m ecstatic to get back into the classroom. It’s what I was doing before I embarked on the whole crazy professional blogging thing.
I feel so blessed to be able to do things I’m passionate about… like cooking!
When I got home from the office, I made my new favorite chili for Mom with the veggies she brought from her garden. She’s in town for a few days, and The Boys are on vacation with The Husband. It’s like bizarro world here.
Anyway, I initially made this for the for 13-Year-Old and I as a sort of “kitchen sink” meal when I had too much zucchini in the fridge. He loved it so much I ended up making it again for us the following week and three times since. It’s now my go-to chili for dinner and it couldn’t be easier.
The Husband enjoys it as well. It’s the 7-Year-Old who puts his nose up but so would The 13-Year-Old when he was seven, so I’m still holding out hope. I make him try a bite every time I made it.
Okay, I’ve got to run. So much to do before I go to bed and I have a full day tomorrow!
Beef Chili with Garden Veggies
Yield 6 cups
Use all those yummy vegetable from your garden to make the perfect summer chili.
- 1lbs 90% lean ground beef
- 1 sweet onion (~200g diced)
- 1 large zucchini (~350g diced)
- 2 bell peppers (~225g diced)
- 300g of tomatoes chopped
- 2-3 hot peppers like habanero, jalapenos or Thai chilis seeded, deveined and minced (based on taste of course)
- 2 tbsp chili powder
- 1 tbsp ground cumin
- salt and pepper
- 1 16oz can of Black Beans rinsed and drained
Heat a large pot over medium-high. Brown the ground beef with all the veggies, chili powder, cumin. Add salt and pepper to taste. Cook until the juices run out of the vegetables making a yummy sauce. Lower the heat medium-low, add the beans and simmer for 15-20 minutes.
- I've made this a few times weighing the veggies after I diced them to calculate the nutritional info more precisely. The exact amounts don't matter. A good size zucchini, a pint of grape tomatoes, two bell peppers and a hot pepper is all you need.
- If you don't have a fresh a hot pepper, a can of green chilis works just as good. I've used that a few times as well.
Serving Size 1 cup
Amount Per Serving
% Daily Value
Total Fat 7 g
Total Carbohydrates 18 g
Dietary Fiber 5 g
Sugars 6 g
Protein 17 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.