It seems like it’s all about comfort food at this time of the year, at least in the Northern Hemisphere, where it’s cold and snowy. Even if you enjoy the outdoors in winter, a bowl of something that’s been simmering on the stove is always welcome!
Chili is one of those comforting dishes! After all, we only need a few ingredients, most of which we have in our fridge and pantry. And we all have a favourite recipe or two for it. Some like it very spicy, some just mildly so. Authentic ‘chilli con carne’ doesn’t even have beans in it! After doing a bit of research, I have come to the realization that there are many chili recipes to choose from. And now I will add another one to the mix .
I do believe that a bowl of anything homemade can be healthy, provided the ingredients are fresh and wholesome. That goes for chili too. I like to use lean ground beef and potatoes in mine. If I have one on hand, I put zucchini in it too. Is it authentic? Not really. Is it good? Well, my family loves it. So I thought I would share it with you today.
You will need:
1 pound lean ground beef
2 Tbsp olive oil
1 small onion, diced
2-3 large cloves of garlic, smashed and chopped
1 small zucchini, sliced into medium chunks
2 medium potatoes, medium diced
1 can (796 ml) diced tomato
1 can (540 ml) dark red kidney beans
red pepper flakes
salt to taste
In a large saucepan, slightly heat the olive oil and brown the ground beef until it is no longer pink. Season it with some chili powder, paprika and some salt. Stir in the onion, garlic, and zucchini and cook for a few minutes. Add the potatoes, stir and then add the contents of the can of beans and tomatoes. At this point you can add more chili powder, black pepper and other seasoning but keep in mind that potatoes absorb salt therefore that has to be checked several times in order to get it right.
Bring it to a boil, turn down the heat to medium-low and simmer for about 60 minutes or until the potatoes are tender. Adjust the seasoning, serve with a dollop of sour cream.
I was adventurous today so I made tortilla bowls using whole wheat tortillas. I brushed them with a little olive oil, arranged them in an ovenproof bowl and baked them at 425 degrees for 10 minutes. They crisped up nicely!
You can definitely serve it in a regular bowl if you don’t have any tortillas you’re looking to use up. But they sure look pretty in the tortilla bowl and you get to eat it too 🙂