A hot pot of chili on a cold winter’s day is one of the most comforting foods in the south—Texas in particular. Chili warms you inside and out, plus it’s filling, easy to make, and nutritious to boot. It really doesn’t get any better than that, does it?

 

 

Everyone has their own homemade version, and mine is a little different from the usual fare of the region with its heavy reliance on bell peppers and tomatoes. I fall on the “no beans” side of the chili aisle, but feel free to change things up and make my recipe your own.

 

 

Even though it’s not vegetarian, my chili recipe definitely has its fair share of vegetables. I like to go heavy on the spices, but the spiciness of the finished dish is easy to adjust. Sour cream is my go-to topping if I’m in the mood for a slightly less spicy dish.

 

After prepping the ingredients, heat up the olive oil to get the party started.

 

 

When the oil begins to shimmer, add the onions, white parts of the scallions, and all the peppers to the pot. Once they are softened, add the garlic and cook for a minute. Remove the mixture from the pot and set aside before cooking the ground beef. 

 

Onions and peppers are rich in immune system boosting antioxidants and vitamin C, so my chili doesn’t just warm you up, it can keep you well too!

 

 

 

After the pot is empty, add the ground beef and two teaspoons of salt to the pot. 

 

I prefer 85/15 ground beef because the finished result tastes beefier and is tender. Beef is rich in a variety of vitamins and minerals, not the least of which is iron.  If you prefer to go the vegetarian route, just sub in your favorite variety of canned beans.

 

 

Once the beef is cooked through and broken up, add the onions back to the pot. Create a little well in the center of the pot before adding the spices. Toasting the spices briefly in the well helps brighten the flavors. 

 

Spices are one of the richest sources of antioxidants for your diet. I like to add a little chipotle chili powder for a smoky kick. 

 

 

Now it’s starting to look like chili.    

 

 

Stir in the tomatoes. They add a bright punch of sweetness and acidity to balance out the flavors.

 

 

 

Add water until the right consistency is reached and then let it simmer a while for the flavors to meld.  When it’s finished cooking, add the chopped cilantro. 

 

I love the flavor and color cilantro brings to the dish, but if you lean more towards the “cilantro tastes like soap” side, feel free to skip it. 

 

 

Top with your favorites and enjoy!

 

Read more: Consider turning your chili into a neighborhood supper! 

 

2 tablespoons olive oil
2 medium onions, diced medium
4 scallions, white parts minced and green tops sliced thin for toppings
1 large green bell pepper, diced medium
1 large yellow or orange bell pepper, diced medium
2 medium jalapenos, chopped fine
2 cloves of garlic, minced
2 pounds 85/15 ground beef
2 teaspoons salt
½ cup chili powder
2 tablespoons plus 2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon ground coriander
1 teaspoon dried oregano
¼ teaspoon chipotle chili powder (optional)
1 can crushed tomatoes (23 oz)
2 cups filtered water
2 tablespoons fresh cilantro leaves, chopped

 

 

Shredded cheese

Corn chips or tortilla chips
Sour cream
Sliced green onions

 

1. After prepping all ingredients, heat olive oil in a large pot over medium-high heat. 

2. Add the onions, white part of the scallions, and peppers to the pot with the olive oil and cook for 6-8 minutes until softened.  Add the garlic and cook until fragrant about 1 minute, stirring constantly.

3. Remove onions from the pot and set aside.  Add ground beef and salt.  Cook, breaking up meat with a wooden spoon, until beef is no longer pink and cooked through, stirring occasionally, about 8-10 minutes. 

4.  Add the cooked onion mixture back to the pot and stir it in. 

5.  Make a well in the middle of the ground beef mixture and add all the spices and cook for thirty seconds before stirring into the beef mixture (toasting the spices briefly in a dry pan helps to bloom the flavors).

6.  Stir in the entire can of crushed tomatoes.  Add water until the correct consistency is achieved (about two cups) and adjust seasoning. Turn the heat down to medium-low and let the chili simmer gently until the meat is tender and flavors have melded (about 20 to 30 minutes). Add additional water as needed to adjust consistency. Turn off heat, stir in chopped cilantro.  

7. Serve with desired toppings.

 

 

Butternut squash is a seasonal favorite because of its delicious buttery undertones, plus it’s oh-so-nutritious! Check out the recipe from registered dietitian Angela Larson.

 

Turnips are a delicious low-carb alternative to potatoes with less than half the calories and carbs. Furthermore, they're rich in minerals, B vitamins, vitamin C, and—most importantly—in flavor.

 

Check out Kate's favorite recipes for #NationalSoupMonth: White Chicken Chili and Tuscan Bean & Kale Soup!

 

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Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas.