Harvest Chili
Recipe from Family Circle

Loaded with vegetables and beans, this satisfying chili recipe will truly hit the spot on a cold winter night.


Harvest Chili

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Servings: 12 cups
Prep Time: 20 mins
Total Time: 56 mins
 
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Ingredients
  • 2 tablespoons
    olive oil
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  • 1 large
    onion, peeled and chopped
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  • 1-1/2 teaspoons
    ground cumin
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  • 1 teaspoon
    chipotle chile powder (or more if desired)
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  • 2 cans
    (28 ounces each) whole tomatoes in puree
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  • 1 medium
    cauliflower, cut into florets (about 4 cups)
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  • 2 medium
    sweet potatoes (about 1 pound), peeled and cut into 1/2-inch cubes
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  • 4 large
    carrots, peeled and cut into 1/4-inch coins
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  • 1 large
    green bell pepper, cored, seeded and cut into 1/2-inch dice
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  • 1/2 teaspoon
    salt
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  • 1 can
    (15 ounces) Mexican chili beans
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  •  
    Sliced scallions, for garnish
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  •  
    Cooked brown rice, optional
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Directions
1.
Heat olive oil in a large pot over medium-high heat. Add onion and cook for 5 minutes, stirring occasionally. Stir in cumin and chile powder; cook 1 minute. Stir in tomatoes, breaking up with a spoon.
2.
Stir in cauliflower, sweet potatoes, carrots, green pepper and salt. Cover and bring to a boil. Reduce heat and simmer, covered, for 25 minutes. Stir occasionally. Add chili beans and simmer for 5 minutes or until vegetables are fork-tender.
3.
Garnish with scallions and serve with brown rice, if desired.
Nutrition information
Per serving: Calories 123, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 502 mg, Carbohydrate 20 g, Fiber 5 g, Protein 4 g. Percent Daily Values are based on a 2,000 calorie diet.
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