SC Johnson Family Economics Blog
Friday, September 9, 2011

Harvest Chili Recipe | Family Economics

By Erin

Harvest ChiliChili season is finally here! There are so many reasons why I love a nice, warm bowl of chili. I love the warmth and coziness that I feel inside while enjoying a bowl, or two.There are thousands of possible ways to make it and it really doesn’t matter how you make it -- just toss it all in and let it simmer for a bit.

Chili also reminds me of home and autumn. There are so many great memories I have of family and friends enjoying bowl after bowl of our favorite chili.

One of my favorites is the harvest chili because the recipe is so timely. Each of the vegetables found in the chili are at peak season for early fall and can be found in farmer’s markets for reasonable and inexpensive prices. Or better yet, they can be grown from the garden in your own backyard.

Now let’s bring a little taste of summer into your next bowl of warm chili this fall:

•    1 pound ground beef
•    1 tablespoon onion, minced
•    2 garlic cloves, crushed
•    28-ounce can of tomatoes, crushed
•    1 cup water
•    15-ounce can of red kidney beans
•    1 green pepper, seeded and diced
•    1 red pepper, seeded and diced
•    2 medium zucchini, diced
•    1 hot pepper, seeded and chopped (chipotle, jalapeno, etc.)
•    2 tablespoon chili powder
•    Salt and pepper (as much as needed, depending on your preference)

1.    In a large saucepan or dutch oven, brown the ground beef with the minced onion and crushed garlic. Drain and return it to the pan.

2.    Stir in the crushed tomatoes, one cup of hot water, drained red kidney beans, diced green pepper, diced red pepper, diced zucchini and the chopped hot pepper.

3.    Stir in the chili powder and salt and pepper to taste. Simmer over low heat for 15 to 20 minutes, or until it’s ready to serve. If you plan to simmer longer than 20 minutes, cover the pan until it’s time to eat.

4.    Serve the harvest chili with a side of whole grain bread.

What is it that you love about chili? Is it the warmth, the comfort or the ease in preparing and cooking? I’d love to her your thoughts and some of your favorite chili recipes!

1 Comment so far

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On Monday, September 26, 2011, Emily from Boston wrote

Could you also make this using fresh tomatoes instead of canned? Still tryign to find ways to use up those tomatoes from the garden! Looks great though!


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