Happy Healthy Homestead

Summer Chili

I was thinking just the other day how I have not had chili in forever! I think it’s because I don’t tend to like traditional chili with kidney beans and so much sugary sauce. I do however like a good mix of fresh veggies with some soaked legumes (easier to digest), and meat. I tried this recipe out and it was a win!

I had someone eating with us that doesn’t eat meat which is why the meat is on the side in the photo above. Otherwise I would just mix it in the soup.


  • 1 1/2 lb 100% grassfed ground beef
  • 1/2 onion, finely diced
  • 2-4 cloves garlic, finely diced
  • 1 orange bell pepper, chopped
  • 1 red or yellow bell pepper, chopped
  • 2 Zucchinis, sliced
  • 3 Carrots, sliced
  • 1-2 cans fire roasted diced tomatoes
  • 1 can great northern
  • 1 can black beans
  • 2 tablespoons cumin (1 for meat, 1 for soup)
  • 1 tablespoon chili powder (1/2 meat, 1/2 soup)
  • 2 tablespoons thyme¬†(1 for meat, 1 for soup)
  • 1 cup chicken broth
  • 2 cups corn
  • Lime (juice for topping)
  • 2 jalapenos, sliced (optional topping)
  • Cilantro (for topping)
  • Cheese and/or sourcream (optional topping)
  • Avocado (for topping)


  • Cook the meat adding in half of the seasoning as shown above
  • Prepare all the veggies
  • Saute onion, bell peppers, carrots, & zucchini in Dutch Oven or large pot
  • When veggies are almost done add in garlic and saute for 1 more minutes
  • Add chicken broth and then frozen corn (cook about 5 minutes after broth is to a boil)
  • Add in diced tomatoes, black beans, great northern beans, and spices and continue cooking a few minutes until warm
  • Add optional toppings and serve!

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