“Stew Gots” Chili (Game Changer!) – Chili made from whatever “Stew Gots”
Basically making a stew like chili with whatever vegetables and stuff in the kitchen you want to cook before it goes bad.
These are the vegetables I had but any vegetable (for the most part) will do great in this dish!
Ingredients:
- 3 8 oz Cans of Organic Diced Tomatoes
- 1 8 oz Can of Organic Tomato Sauce
- 1 8 oz Can of Organic Black Beans
- 1 8 oz Can of Organic Red Kidney Beans
- 1 12 oz Sun Fed Grass Fed Organic Ground Beef (for vegan/vegetarian use walnut or veggie meat)
- 1 Zucchini
- 2 Large Carrots
- 1 Whole Medium Yellow Onion
- 1 Pack Of Mushrooms (8 oz)
- 1 Shallot
- 1 Leek
- 2 Serrano Peppers
- 1/2 Pack of Sunday Pot Roast Seasoning (https://www.savoryspiceshop.com/recipe-mix/crock-pot-roast)
- 3 Tablespoons Taco Seasoning
- 2 Tablespoons Garlic Powder
- 1 Tablespoon dried chives
- 2 Tablespoon Red Chili Pepper Flakes
- Salt and Pepper to taste
- 2 Tablespoons of Olive Oil
Optional Toppings:
- Sour Cream
- Cheese
- Green onions
- Fresh diced Chives
In a Large pot or dutch oven, add one tablespoon of olive oil, copped onion (Optional, I save a quarter of the onion to chop and save as a topping), chopped shallot, chopped zucchini, chopped carrots, chopped mushrooms, chopped leek, and chopped 1 and a 1/2 serrano pepper (Optional save other half for toppings). Saute all the veggies until golden brown.
In a separate pan add 1 tablespoon of olive oil and ground beef. Add 1 tablespoon chives and 1 tablespoon red pepper flakes with salt and pepper to taste. Once meat is cook thoroughly add meet into veggie mixture and mix.
Add in both beans, diced tomatoes, tomato sauce, 1/2 pot roast pack, 3 tablespoons taco seasoning, 2 tablespoons garlic powder, 1 tablespoon red pepper flakes and salt and pepper to taste.
Let simmer mixing occasionally for 30 to 40 minutes letting the seasonings simmer in the chili.
Add toppings and enjoy!
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