I love how things evolve. I began making a simple chili dish that I have made many times before. A few minutes go by and a light bulb goes off in my head. Now I'm adding pureed carrots to the recipe so I can deceptively nourish my kids with some beta carotene. Mission complete. Chili tastes great and kids eat without a hint of suspicion.
Then I realized I had asparagus in the produce drawer that I haven't cooked yet. My preferred method of cooking vegetables is roasting, hands down. So off to chop and roast asparagus, some carrots, onions, and whole garlic. Still not aware I will soon be putting these two dishes together I sit down to eat dinner and decide to top those roasted vegetables on the chili. And there you have a delicious and flavorful meal.
Feel free to play around with the spices a bit if you prefer a more fiery flavor. This recipe was made to be mild as everyone has their own heat tolerance. You can also switch out the beef for turkey chop meat or grass-fed beef, which is recommended. Other suggestions are to add sweet potato tortilla chips or brown rice.
These flavors were top notch and when all the ingredients mixed together and became friends a sweet and smoky chili was created.
Ingredients for chili:
1 pound beef chopped meat
1 8 oz can of red kidney beans
1 8 oz can of black beans
2 8 oz cans of chopped tomatoes- pureed
1 red pepper pureed
2 carrots pureed
1 clove of minced garlic
1 small onion finely chopped
2 tbsp olive oil
1 tsp cumin
salt and pepper to taste
2 tsp chili seasoning
1 tbsp sriracha sauce
Lightly brown garlic and onion in 1 tbsp olive oil
Brown chop meat. Add spices
Place the above ingredients in a slow cooker on low.
Rinse beans and add to pot.
Chop the carrots and pepper and add 2 tsp olive oil to a food processor until pureed. Add to pot.
Puree the tomatoes in a food processor and add to the pot. Tomato sauce can be substituted for this if preferred.
Stir about every half hour. Cook on low for about 3 hours.
Ingredients for roasted vegetables:
1 medium onion
4 garlic cloves
2 tbsp olive oil
Everything But the Bagel (EBTB) seasoning
Shredded cheddar cheese (optional)
Cut the asparagus into 6-inch pieces.
Slice the carrots into coins
Slice the onion.
Place all ingredients in a large bowl and add olive oil. Mix well.
Pour 1 tbsp olive oil on a roasting pan.
Add all ingredients and spread out evenly on the pan.
Sprinkle with EBTB seasoning.
Roast in a 425 degree F oven for 25 minutes.
When the chili is done place in serving bowl and top with roasted vegetables and shredded cheddar cheese if desired.