Sweet, spicy, and savory flavors come together in this hearty chili, featuring seasonal favorites from the farmers’ market.
By Andrea Grom
Prep Time: 15 minutes
Cook Time: 50–55 minutes
Servings: 6–8
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef*
- 1 medium yellow onion*, chopped
- 1 sweet pepper*, chopped
- 1-2 tsp jalapeno* minced (to taste)
- 3–4 cloves garlic*, minced
- 2 cups peeled and cubed sweet potatoes* or butternut squash*
- 1 can black or pinto beans, rinsed and drained
- 1 cup fresh sweet corn*
- 2 cups diced tomatoes*
- 2 tbsp tomato paste
- 1 cup beef or chicken stock
- 1 tbsp chili powder*
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- Salt and black pepper (to taste)
Optional toppings: cheddar cheese*, avocado, lime and cilantro*
Instructions
- Heat the oil in a large pot over medium heat. Add the onions and peppers, cooking for 5–7 minutes until soft. Stir in the garlic and cook for 30 seconds.
- Add the ground beef to the pot. Break it apart with a spoon and cook until fully browned (about 6–8 minutes).
- Stir in the spices, salt, and pepper and add the tomato paste, tomatoes, sweet potatoes or squash, beans, and stock.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes. Add the corn and cook another 5-10 minutes until the squash or sweet potatoes are tender.
- Ladle hot into bowls and top with shredded cheese, sour cream, diced avocado, lime juice, and/or fresh cilantro.
* Ingredients currently available at the Saratoga Farmers’ Market
