If you’re anything like me, every time you make chili, you just sort of wing it. Sometimes it comes out great and sometimes it’s just okay. I’m posting this recipe more for me than for anyone else, because this chili was perfect for me: full of veggies, just enough chili powder, and incredible leftovers.
I remember when I was young, my parents would make two pots of chili. One of the meat eaters and one for the not meat eaters. LONG ago when I ate the meaty chili, I was sad that it never had carrots. My mom’s meat free chili would have them, but my dad hates carrots, so the meaty chili was carrot free. Are carrots normal in chili? Definitely not. But if there was an option for extra veggies, I definitely wanted it! Now that I make chili for myself, you’ll see that I get all the veggies I want, including carrots that my dad hates and mushrooms that my mom hates. Ahh the perks of being an adult.
Make this chili, and make it your own. Swap out veggies you hate, add in veggies you love. Zucchini, kale, Brussels sprouts — these are all things I’ve put into chili and would definitely do again. Let me know if you have any more veggie additions you think rock. I’ll definitely try them!
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