I remember years ago when we were stationed at Fort Lewis, WA, my Superman did some crazy bike race and they served up the BEST vegetarian chili afterwards.
Picture this, a cold, damp, chilly, and foggy kind of day that folks who live around the Puget Sound know all too well. This afternoon here in the middle of the woods in Arkansas, we’re having this same kind of weather and it made me nostalgic for this chili recipe that we fell in love with.
Although the Pacific Northwest introduced this delicious veggie chili to us and we sometimes use the Morning Star Veggie Crumbles, today we decided to go with some ground beef and venison (we live in AR, remember).
The BEST part
This chili is packed so full of vegetables and flavor that my husband declares it the best version I’ve ever made. The blessings always come back for seconds. I mentioned that this is clean eating & full of veggies right. #sneakymomalert
Giant Slayer, double batch this baby and then put the leftovers in the freezer for a quick week-night meal this fall/winter.
Our Favorite Clean Eating Chili Recipe
- 1 lb Ground Beef*
- 1 lb Ground Venison*
- 1 zucchini
- 2 carrots (peeled & julienned)
- 1/2 purple onion
- 3-4 medium mushrooms
- 1 cup corn
- 6 oz. tomato paste
- Garlic Powder
- Chili Powder
- Red Pepper flakes
- Salt & Pepper
In a large wok or skillet, cook meat and then let drain. Return to skillet or large pot. Season with spices. Chop and add all vegetables except corn and cook until vegetables begin to be tender. Add tomato paste with 3 cups of water. I make sure that the water covers all the vegetables. Bring to boil, lower heat to simmer. I let this simmer for 2-3 hours. Then, I add the corn about 30 minutes before I am ready to serve so that it does not get too soft.
- *Feel free to substitute ground pork or turkey or the Morning Star Veggie Crumbles for meat listed.
- Canned beans of your choice are an excellent addition too!
- Some days I add in extra chopped tomatoes.
- We use Fage Greek yogurt and shredded cheddar cheese as toppings.
- Serve this up with your favorite baked potato, crusty bread, or even over a bed of crunchy lettuce (yep, I’m serious).
Alright, sister, I quit counting calories years ago and instead use this container system. Here’s how I would count 1.5 cups of chili: 1 red, 1 green, 1 yellow. If adding, cheese, I would fill up 1 blue container for this and feel NO guilt!
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Blessings from my kitchen to yours,