Fall is definitely in the air, which means its time to shift from backyard burgers and fruit-studded salads and turn to warm and hearty comfort food. And what’s more comforting than a warm bowl of chili? 

 

I love fall vegetables, especially anything orange and like to use things like sweet potatoes and butternut squash this time of year. Cubes of bright orange sweet potato give this easy ground beef chili some extra bulk and flavour. You could also use butternut or a similar winter squash if you’d like

  • c
    vegetable oil
  • c
    500 to 600 g ground beef
  • c
    1 onion, chopped
  • c
    2 cloves garlic, minced
  • c
    4 cups peeled and cubed sweet potatoes
  • c
    2 carrots, diced
  • c
    2 celery stalks, diced
  • c
    1 can (29 oz/796 ml) crushed tomatoes
  • c
    1 can (19 oz/540 ml) can kidney beans
  • c
    2 cups beef broth
  • c
    1 tbsp chili powder
  • c
    1 tsp oregano
  • c
    1 tsp paprika
  • c
    1 tsp Worcestershire sauce
  • c
    salt and pepper to taste
  • c
    shredded cheese to serve
  • Directions
    • 1
      Heat a splash of oil in a large saucepan or Dutch oven over medium heat. Add the beef and break up with a wooden spoon. Cook, stirring occasionally until the beef is no longer pink.
    • 2
      Add the onion, garlic, sweet potato, carrot and celery to the pot. Continue to cook for about five minutes, or until the vegetables begin to soften.
    • 3
      Add the tomatoes, beans and beef broth and stir to combine. Stir in the chili powder, oregano,paprikaand Worcestershire sauce. Season with salt and pepper.  
    • 4
      Turn up the heat and bring the chili to a boil. Cover, then turn heat to low and let it simmer for an hour or until the vegetables are tender and all of theflavourshave combined.
    • 5
      Ladle the chili into bowls and top each bowl with some cheddar cheese.  
    • 6
       Tip: Chili is great the next day as leftovers and also freezes well.  

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