Healthy Harvest Chili
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs 15 mins
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Total Time
4 hrs 30 mins
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Servings
6
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Calories
186 kcal
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Course
Main Course
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Cuisine
American
Healthy Harvest Chili
Description
This recipe starts by sautéing garlic and onions to develop their flavor before transferring them to a slow cooker. Ground beef is browned separately, then combined with the vegetables—bell pepper, carrots, celery, and cubed sweet potato—along with beef broth, canned diced tomatoes and tomato sauce. Chili powder, cumin, garlic and onion powders, cinnamon, salt, and black pepper season the chili, balancing heat and warmth from the spices.
Simmering the chili on low for several hours softens the vegetables and allows flavors to meld, producing a thick and comforting stew with distinct tasting layers. The cinnamon adds a unique warmth, while the sweet potato offers a tender texture and subtle sweetness that contrasts the robust chili flavor with beef.
This chili pairs well with cornbread or rice and can suit colder days or a filling family meal. Adaptations include cooking in an Instant Pot or on the stove top as detailed in the notes, accommodating varying kitchen setups.
Using lean beef and a variety of vegetables supports a balanced meal with satisfying texture and flavor complexity.
Ingredients
- 3 cloves garlic minced
- 2 onion diced, small
- 1 lb. ground beef 93/7 lean
- 2 bell pepper diced
- 2 carrot sliced, large
- 3 celery diced, stalks
- 1 sweet potato cubed, medium
- 2 cups beef broth
- 1 oz diced tomatoes in juices, canned
- 1 oz tomato sauce canned
- 3 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Spray a large skillet with cooking spray. Add olive oil (if desired - I found I didn't need to), minced garlic and onion. Cook on medium-high heat, continually stirring, until onions start to brown - about 3 minutes, then transfer to slow cooker.
- Return skillet to medium-high, add beef and cook stirring occasionally until beef has browned.
- Drain most of the fat from the beef, leaving about 2 Tbsp in with beef (this is optional, I think it ads flavor but you can drain it all if you'd prefer). Pour browned beef into slow cooker.
- Add the peppers, carrots, celery and sweet potato. Add the beef broth, diced tomatoes, tomato sauce, and all the spices. Stir to combine.
- Cover with lid and cook on low heat for 4-5 hours.
Notes
- To prepare in an Instant Pot, brown the beef using the sauté function, remove it, then sauté onions. Add all ingredients, seal the lid, and cook at high pressure for 15 minutes. Allow natural pressure release for 10 minutes before a quick release.
- For stovetop cooking, brown onions and beef, add remaining ingredients, then simmer gently for 2 to 3 hours to develop flavors and tenderize vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Serving | 1/6 of recipe (479g) | |
| Calories | 186kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 19g | 38% |
| Fat | 5.5g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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