Monday, September 14, 2015


 Cooler weather is coming and it inspires me to make soups and stews and this weekend, it was a chili. :)

  • 1 pound ground beef or turkey (optional)
  • 4 tablespoons olive oil
  • 1 yellow or white onion, chopped
  • 4 cloves garlic, minced
  • 2 stalks of celery, chopped
  • 1 yellow squash, chopped
  • 1 zucchini, chopped
  • 2 carrots, peeled and chopped
  • 1/4 cup flat-leaf parsley, finely chopped
  • 2 jalapeño peppers, finely chopped (optional)
  • 3 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon sugar
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon black ground pepper
  • 1 teaspoon cayenne pepper
  • 2 can diced tomatoes (14 oz.)
  • 2 can tomato sauce (8 oz.)
  • 1 can black beans, drained and rinsed
  • 1 can pink beans, drained and rinsed
  • 1 can garbonzo beans, drained and rinsed
  • Shredded cheese and sour cream, for topping

If using meat, cook over medium-high heat until no longer pink. Transfer the meat to dish. Drain excess grease.

Add the olive oil to the skillet and heat over medium-high heat. Add the onion and saute until softened, add garlic, parsley and jalapeño peppers (if using). Add carrots and squash.  Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.

If cooking the chili with meat, add the cooked meat back to the skillet. If not, add the diced tomatoes, tomato sauce, and beans.  Bring to a boil then turn heat back to medium-low and simmer for 2 hours. In slow cooker, cook on low for 4-5 hours.  Serve with choice of toppings (cheese, sour cream, onions).


  1. Yay! So happy you posted this! Totally going to try it and figure out how to post pictures of my attempts! Looks nummy! Can you ship me a pot?? :-D

  2. Bravo!!!!! Yet again, always on point with your dishes! Looks uber deeelish and cannot wait to see your other soups and stews recipes *drool* ...xoxox