Rainbow Veggie Chili (with Meat!)

This is another one of those recipes I make on the regular. I’ve made it for birthdays and family dinners, and I’ve also made it for new moms, as it’s hearty and wonderful accompanied by a tasty cornbread. I’ve used ground turkey, ground chicken, and ground beef in this recipe. I think it’s up to you and what you like or have on-hand.

Inspired by Simply Real Health’s Sweet Potato Chili, I love all the colorful veggies (try using rainbow carrots if you can find them), as well as tossing a can of baked beans into the pot. I always look for baked beans without a lot of fillers and recommend Amy’s if you can find it.

RAINBOW VEGGIE CHILI (with Meat!)

*NOTE: My ingredients list is a suggestion. I use what I have on-hand and increase/decrease the amount of any particular veggie (for example, I might use more carrots than celery if I have more in my fridge).

INGREDIENTS:
Olive oil
1 medium onion, diced
1 pound ground meat (suggestions: turkey, chicken, beef)
5 celery stalks, chopped
5 carrots, chopped (use rainbow carrots if you can find them—just for fun!)
2 medium sweet potatoes, chopped
1 can baked beans
1 red bell pepper, deeded and diced
28-ounce can diced tomatoes
Chicken or vegetable stock (enough to cover the ingredients by about 1 inch … I suggest about 6 cups to start)
Sea salt
Pepper
1/2 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon oregano

INSTRUCTIONS:
In a large pot (such as a Dutch oven) over medium-high heat, heat a generous drizzle of olive oil. Add the meat and onion, and cook until browned. Next, add all the remaining ingredients. Be sure you have enough liquid to cover the mixture. Bring to a boil, then reduce heat to low and simmer for at least 30 minutes. Serve with cornbread, avocado, sour cream, and/or any of your favorite chili accompaniments.