Crockpot Chili and Fall Seasonal Vegetables
chili and seasonal vegetables is the perfect accompaniment to fall weather! The
temperatures are lowering and chili will warm you up! Perfect! It can be a healthy
light meal, if you do it right. The healthy diet habit is to use organic beef.
Since organic meats are more expensive, I usually add less to make up the
difference, or often just make it vegetarian. I have heard no complaints!
many seasonal veggies as you like, especially greens. Squash are seasonal. If
they are in season, I use fresh, if not I use a can of pumpkin puree. It’s a
bit different, but both are good. Use what you have on hand, and this one will be one of your
own healthy recipes!
Ingredients for Crockpot Chili and Fall Seasonal Vegetables
- 1/2 pound organic
grass fed ground beef (optional)
- 1 T
- 1 2 chopped
- 3 minced
- 3 T. cumin
- 3 T. chili
- 1/4 tsp cayenne
- 1 32 oz.
containers fat free vegetable broth
- 2 14 oz.
cans chopped tomatoes
- 1 large
chopped red or green pepper
- 2 cups
grated zucchini, chopped spinach, chopped kale, or greens of choice
- 2 4 oz. can
diced green chilies
- 4 cans white
beans drained and rinsed (or your favorite beans)
- 2 cups cubed
squash: acorn squash, butter neck squash, pumpkin (or substitute 1 15 oz can
pumpkin puree if not in season)
- 2 to 4 cups
water (2 cups will be more stew, 4 cups will be soup like)
- Salt and
pepper to taste
- 1 large
bunch chopped cilantro
Directions for Crockpot Chili and Fall Seasonal Vegetables
- Brown the turkey in a bit of oil. Add it to the crock pot.
- Brown the onions and garlic in oil until golden brown. Add in
the cumin, chili pepper, and cayenne and sauté it for a minute. Add to crock
- Add the rest of the ingredients to the pot, except the
- Cook on high for 4-5 hours or low 8-10 hours.
- Add the cilantro a few minutes before you want to serve the
- Add the toppings of choice.
- Fat free sour cream
- Low fat cheese
- Baked tortilla chips
It is a healthy
diet habit to try different chili, or stew recipes every week! Work them into
your weekly menu plan! They allow you to include many fresh vegetables into
your diet. Fill your crock pot, and do a dinner meal. Put the rest of the
leftover chili in single serving containers for hearty easy lunch meals for the
rest of the week! This will save you time and money, and it’s just an easy way
Baked Tortilla Chips
- Spread corn tortillas directly on your oven rack.
- Spray them with a light mist of spray oil.
- Broil them until they are light brown.
- Turn them over and repeat the process.
- Broil them until they are lightly browned and crispy.
- Salt them and crunch them up into small pieces to use for
Try one of my Other Chili Recipes!