Chili is one of my favorite cold day meals. The heat from the soup, combined with the heat from the spices is just so comforting!
This time, I wanted to switch things up by adding a ton of garden fresh veggies to the mix (actually most of these were frozen after my summer harvest…just for this purpose!)
The end result is nice and spicy, super comforting, and packed full of veggies! Perfect for snow days…or rainy days…or just anytime!
1 tbsp olive oil
1 lb ground beef
1 carrot, diced small
1 rib celery, diced small
1 small zucchini, diced small
1 onion, diced
2 cloves garlic minced
Salt & pepper
1 tbsp chili powder
1 tsp chipotle chili powder
½ tsp oregano
1 cup dry red wine
1 beef bullion cube
1 (15 oz) can red kidney beans, drained & rinsed
1 (15 oz) can tomato sauce
Heat the oil in a soup pot. Add the beef and vegetables, season with salt and pepper. Cook until the beef is browned and vegetables are softened.
Stir in the spices, wine, beans, beef bullion cube and tomato sauce. Simmer for 30 minutes or until ready to eat.
Serve topped with cheddar cheese with a side of cornbread muffins.