Sneaky Veggie Chili
by Keleigh May on February 16th, 2016

How am I going to turn this beautiful pot of chopped veggies into something I will actually eat and enjoy? 

Sneaky Veggie Chili

For the Base-
  • 1 chopped green bell pepper
  • 2 chopped red bell peppers
  • 1 chopped orange bell pepper
  • 1 chopped yellow bell pepper
  • 1 chopped yellow onion
  • 3-5 cloves of garlic
  • 2-3 peeled and chopped carrots
  • 2 chopped stalks of celery
  • 2 tablespoons tomato paste
  • 1-32 oz. container organic beef broth
  • 1 bay leaf
  • 1 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • salt and pepper
For Turkey-
  • 1 pound lean ground turkey breast
  • 2 cloves grated garlic
  • 1 tablespoon grapeseed oil
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • salt and pepper
For Beef-
  • 1 pound grass fed ground beef
  • 1 clove grated garlic
  • 1/2 teaspoon onion powder
  • 1 tablespoon Worcestershire Sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • salt and pepper
Beans-
  • 1 can of black beans
Directions:

Combine all "base" ingredients in a large stock pot over medium heat. 
Note: If the beef broth doesn't cover all the veggies, use water to make sure veggies are only just covered with liquid.  
Cover and let simmer for 1 hour or until veggies are very tender. 
While your base is cooking prepare your meat.
For the turkey- heat grapeseed oil with grated garlic in a greased pan over medium high heat until garlic has slightly browned. Add turkey and the rest of the spices and cook until turkey is no longer translucent. Add cooked ground turkey to a greased dutch oven (or a crock pot).
For the beef- add grated garlic to a greased pan over medium heat again until garlic has slightly browned (a nice tan color). Add ground beef and seasoning and cook until beef has cooked completely
(a few traces of pink is fine). Add beef to your dutch oven
(or crock pot) as well.  
Once your base has cooked and the veggies are nice and tender, remove the bay leaf. Pour half of your base into a blender and blend until completely smooth. Pour pureed base on your cooked meat in your dutch oven (or crock pot). Repeat the process again, pureeing the other half of your base then adding it to your dutch oven. 
Rinse and drain a can of black beans, then add to chili. Add salt and pepper (and an additional 1/2 teaspoon of cumin for more smokey chili flavor if desired). Cover and cook at 300 for 4-6 hours.
Note: If using a crock pot cook on low for 6-8 hours or on high for 4-6 hours. 

Voila! Tastes amazing and no signs of veggies! Victory!

In the winter (a.k.a the plague season) I'm always looking for ways to boost my immune system and of course this means brightly colored fruits and veggies (a picky eaters worst nightmare). As I wrote in a guest post for Mom's Meet , if I can adjust the texture and temperature of said veggies, then I can manage eating them- and chili is the perfect vehicle for that! And this chili is not just for picky eaters- this chili is for everyone! Most fun part? After picky eaters (or anyone) has enjoyed a bowl telling them that there is over a pound of veggies in it! Shock and awe fill there face! Need a way to sneak in some immune boosting veggies into your mouth without gagging? Where there's a meal, there's a way!


Posted in Crock Pot Meals, Dinner, Easy to Freeze, Gluten-Free, Paleo, Pickey Eater Friendly    Tagged with chili recipie, chili recipe, pickey eater recipe, hidden veggie meal, clean eating, picky eater chili, kid friendly chili, healthy chili, crock pot chili


0 Comments

Leave a Comment


Sign Up for Email Updates
*
Yummly
Yum
Pinterest