Hearty Cold Weather Chili
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The following is adapted from the Layers of Happiness recipe.
This comforting, hearty chili is packed full of veggies and flavor! It can be kept vegetarian, or adapted to suit any meat lover! Serve it with some homemade corn bread or tortilla chips and you’ve got a meal the entire family will enjoy!
Yield: 8-10
Hearty Cold Weather Chili
Don't be intimidated by the long ingredient list - with minimal prep, this hearty chili makes a boatload! It is full of veggies but can easily be adjusted to satisfy carnivores too!
Prep time: 20 MinCook time: 3 HourTotal time: 3 H & 20 M
Ingredients
Hearty Cold Weather Chili
- 1 onion
- 8 oz baby bella mushrooms
- 1-2 sweet potatoes
- 1 package frozen or precut butternut squash / 1 fresh butternut squash
- 1 can kidney beans
- 1 can black beans
- 1 can diced tomatoes, any kind
- 1 cup frozen sweet corn / 1 can sweet corn
- 1 can diced green chiles
- 1 1/2 C of vegetable or beef broth
- 2 T chili powder
- 2 T oregano leaves
- 1 T ground cumin
- 1 1/2 t onion powder
- 1 1/4 t seasoned or regular salt
- 1 t ground black pepper
- 1/4 C chopped fresh cilantro leaves (optional)
- 1/2 C water
- 1/4 C cornmeal
- 1 lb ground beef, steak tips, or diced steak (optional)
Instructions
- Dice the onion. Wash and slice the mushrooms into bite-sized pieces. Peel and cube the sweet potato.
- If using a fresh butternut squash, peel the squash, and use a spoon to remove and discard the seeds. Cut into bite-sized cubes.
- Open the cans of kidney beans and black beans. Place in a colander and rinse under cold water until water runs clear.
- Prepare the broth (if using something like Better than Bouillon).
- If using meat, heat a skillet over medium-high heat. Add the ground beef, steak tips, or diced steak (whatever you're using) and season with salt and pepper. Cook until browned and set aside.
- Add all ingredients (except the cilantro, 1/2 cup water, and cornmeal) to a large stockpot or Dutch oven. Cover and cook for 2-3 hours, stirring occasionally so it doesn't burn on the bottom.
- When the vegetables are tender (the sweet potato is easily pierced with a fork), roughly chop the cilantro and add to the pot. Additionally, mix the 1/2 C water with the 1/4 C corn meal to make a sort of paste, and stir into the chili.
- Cook for an additional 20-30 min until the chili thickens.
- Serve hot with sour cream, green onions, cheese, or your other favorite toppings! Cornbread is a delicious side for this dish, too!
Notes
This chili makes A LOT. Since it's just me and my husband, I usually freeze 2-3 containers of this for later. Just thaw in the refrigerator 1-2 days before - it reheats great on the stove!
