Monday, September 13, 2010

Harvest Chili

Football season is the perfect time to break out a nice bowl of chili! This recipe is a little different than most chili recipes because it has a lot more yummy fall veggies and TONS of flavor! This will be a new favorite around our house!
The original recipe from H.E.A.B. uses almond butter, but I opted to use this sunflower seed butter. I also changed a few other things and it was amazing. Thanks to Heather and CD for this wonderful recipe!Harvest Chili
2 T. butter
3 celery stalks, chopped
2 carrots, chopped
2 c. zucchini, chopped
1 T. dried minced onion
1 t. garlic powder, heaping
1/2 lb. lean ground beef
1 (15 oz.) can diced tomatoes
1 (15 oz.) can beans, drained and rinsed
2 T. sunflower seed butter, heaping
1/8 t. cumin
1/8 t. cayenne pepper
salt to taste
In a large pot, melt butter.
Add veggies, onion and garlic powder and saute until zucchini is tender. Then add beef.
Brown meat with veggies, stirring frequently.
Add tomatoes, beans, sunflower seed butter, cumin, cayenne pepper and salt to taste. Mix well and simmer for about 10 minutes.
Serve with grated cheese.
If you don't have sunflower seed butter, I'm sure you could use any nut butter that you want. After all, the original calls for almond butter. Anyway, this was the perfect meal and I will certainly be making it again! Thanks again, Heather! Enjoy!

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