Comfort Food – Kate’s Easy Stealth Vegetable Chili Recipe

[#1]

Now that we’re out of the holidays and fully entrenched in our winter routine I look for simple, soothing meals that keep us cozy in winter.   Having grown up in the Midwest I will concede that winter in California should really be called Fall but after nineteen years out West my blood has thinned and I crave those wonderfully warm foods – Chili, stews, soups, and pasta.   Over the years I’ve worked to perfect my chili recipe, using it as a way to get the kids to eat more vegetables and more recently a way to use up the last little bit of leftovers in the fridge!   I consider it “semi-scratch” since I rely on canned goods (low sodium if available) and store bought chili powder (dark) - I typically make a large batch and put half in the freezer for later.    Here it is:  In a 7-8 quart stock pot - sauté 1 diced zucchini, 1 diced red bell pepper, 1 onion chopped, and 2 chopped cloves of garlic in 1 T of olive oil.   Add a package of ground turkey (optional if you want to keep it vegetarian) and brown along with half a bag of frozen spinach.   Once the meat is browned and the spinach thawed, add 5 cans of diced tomatoes (do not drain) – I prefer petite diced (or use a scissors to cut stewed/whole right in the can), and half the cans with seasoning – green chiles, jalapenos, garlic olive oil (whatever you have in the pantry, I’ll add a small can of diced green chiles if all I have is plain tomatoes).   Next add about 2-3 cups of cooked lentils, 1 can of drained black beans, 1 can of tomato paste, and 4-6 tablespoons of chili powder to taste.   Sometimes I’ll throw in a can of corn (drained) if I have it on hand as it adds some color.  Simmer for 20 minutes and serve hot with cornbread.  Let me know what you think!

[#2]

Should I drain my store bought canned vegetables?

[#3]

Sheri,

Yes, you should definitely drain the canned vegetables.  Since you want to keep the sodium low, the canned vegetable "juice" may contain most of the sodium, and you want to be able to control how much of the sodium (salt) that goes into your chili.  Hope that answers your question.  Enjoy your chili!

[#4]

Sounds like a wonderful recipe!  I'd suggest that you can sneak a good source of fiber for your children into this meal by either replacing the canned corn with a whole grain corn snack (GLAD CORN) which will also add some crunch (for those who like saltines or oyster crackers with their chili) or grind up the GLAD CORN and use it in place of the corn meal in your cornbread recipe. YUM!!

[#5]

Gladys,

I'm glad you like my chili recipe! Thank you so much for the wonderful suggestion. Adding texture to my recipe could be interesting!

Take Care,

Kate