It’s official! It’s fall! At least that’s what the calendar says. Here we have warm sunny days sprinkled with cool rainy days. In a hope to usher in my favorite time of year I turn to a bean and veggie chili that Hubs asked me to make from a running magazine he reads. After looking it over I thought why not give it a try?

Now this recipe does call for eggplant which I’m not a huge fan of. I found that an easy swap in for it is sweet potato. I haven’t looked back! After making this for a few years now I have made other swaps as well so I would say the original recipe was an inspiration for what I now call my veggie chili…funny cause it does have turkey in it! But there are so many veggies!

Serve this up with a nice crusty piece of bread and enjoy!

served with bread

One of the things I do first is gather my ingredients to make sure I have everything. Nothing’s worse than making something and in the middle realizing you’re out of an ingredient.

gathered ingredients

You may notice I cheated a bit. Twice. While I was in the produce area getting my supplies I saw there was pre-cut sweet potatoes. It was destiny! I like sweet potatoes but find them a bit cumbersome to prepare so I took a chance and grabbed them. And typically I will use baby carrots for ease instead of picking up carrots.

When chopping up the veggies I like to make them close in size as it helps them cook at the same rate. Plus it looks pretty. Real pretty. I put the chopped items together as they will go in at the same time. No need to dirty more dishes than you have to!

chopped

I like ground turkey breast for this but feel free to use chicken, beef, or even sausage. After you cook the meat you may need to add more oil to cook the onion and garlic. Cook until the onion is soft, 3-4 minutes roughly. Add in the veggies and cook for about 10 minutes. You’ll notice there will be some liquid that comes off them and this will help the veggies soften up a bit.

before tomatoes and beans

Add the the meat back in. Then add the tomatoes and the rinsed beans. You should always rinse beans as they will have a lot starch and sodium on them from sitting in that can on the shelf. It’s pretty gross. Also make sure to season with salt and pepper after every step. I’m a pincher and grinder so amounts I do not have but a couple 3 finger pinches and a couple grinds is usually what I’ll go for.

before stock

Next you’ll add the oregano and cumin. Mix things around before you add the stock to cover everything. If you add too much fear not! It’ll cook down and if you feel it’s too much you can add more if need be.

after stock added

Season with salt and pepper and mix all together. Let it come to a boil and after about 10-15 minutes you’ll notice it has thickened. This is a good time to taste and season some more if needed. When tasting you’ll notice that all the veggie tastes have come out and melded together beautifully! Cook until it is to desired thickness and veggies (read carrots) have softened.

eat!

This will serve a small army or about 12 depending on serving size. And how hungry everyone is. And trust me, you’ll want leftovers!

Bean and Vegetable Chili

  • Servings: 8-10
  • Difficulty: easy
  • Print

3 tablespoons olive oil
1 lb ground turkey breast
Salt and freshly ground black pepper
1 onion, chopped
1 tablespoon garlic, minced
1 lb sweet potato, cubed
2 small zucchini, chopped
2 carrots, chopped
1 cup baby bella mushrooms, chopped
1 1/2 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 can tomatoes w/ green chilies
2 cans cannellini beans, rinsed
2-4 cups low sodium chicken stock as needed

Heat the oil in a large pot over medium; add the meat, season with salt and pepper, and cook until browned. Remove meat from pan and drain off all but three tablespoons of fat.
Heat the pan over medium-high. Add the onion and garlic, season with salt and pepper; cook for about 3-4 minutes. Add the vegetables, season with salt and pepper; cook for about 10 minutes or until they start to soften.
Add the seasonings and stir, then add the tomatoes, beans, and turkey, season with salt and pepper. Add enough of the stock to submerge everything. Bring the mixture to a boil and cook about 15 minutes or until thickened and veggies have softened. Season to taste and serve!

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