Last night’s dinner was a win. It was kind of gloomy here so pretty good weather, in TX anyways, for some chili. I am still waiting for fall temperatures, but I think I need to wait another month or three for those! A lot of my Ohio friends were bragging about how fabulous the weather was last week with no humidity and 70 degrees temps. But this week it’s back to 90s and 100% humidity and I couldn’t help but be a little happy;) Ohio fall is the absolute best and it’s one thing I miss every single year since moving.
But anyways, back to this chili! And these eggs. I can’t stop putting eggs on everything. Eggs are incredibly nutritious, really easy to prepare and a relatively cheap source of protein. The cage-free, pasture-rasied, organic eggs we buy are about $7/dozen, which is pricey, but organic grass-fed beef or organic chicken is $9.99/lb, so you can definitely see which item is a better deal. In my opinion, adding a pastured organic egg to your chili is a far better option than adding a lb of organic meat from who knows where.
So, to make this chili, simply chop your sweet potato, bell peppers, onion and carrots and saute them in coconut oil. Add your garlic, green chilies, spices, and remaining tomatoes and broth and cook on low for an hour or two. It’s so simple and the most satisfying dinner.
Crock-Pot Optional
For the many, many people who need to throw dinner in the crock pot before work, you can easily do that with this recipe. Just add everything to your crock pot and cook on low for 8 hours or on high for 4 hours. I like to chop my veggies the night before so that you can quickly add everything to your crock pot while you’re rushing around in the morning. Your house will smell amazing when you come home from work and all you need to do is fry up an egg or two and dinner is ready. This also makes a lot so is perfect for lunches throughout the week. Enjoy!
- 1 onion - diced
- 4 carrots - diced
- 2 small sweet potatoes - diced
- 2 bell peppers - any color - diced
- 3 garlic cloves - minced
- 1 4oz can of diced green chilis
- 1 32 oz container of low sodium veggie broth
- 1 28 oz can of crushed tomatoes - look for Muir Glen brand since they don't use a BPA liner in their can
- 1 24oz jar of tomato sauce
- 1-2 tbsp coconut oil to saute the vegetables
- 2 tbsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1/4 tsp cayenne
- 1/2 tsp cinnamon
- 2 tbsp coconut sugar or organic cane sugar
- 2 tsp salt
- 1/2 tsp pepper
- Garnish with cilantro, avocado, sliced green onions and the optional fried egg - but highly recommend!
- Chop/dice all of your veggies - sweet potatoes, bell peppers, onion, carrots and garlic and set aside
- Preheat a large soup pot on medium heat and add your coconut oil
- Add all veggies (except the garlic and green chilis) and the salt and pepper and saute for about 5 minutes
- Add the garlic and green chilis and cook for another minute
- Add all of the spices and sugar cook for another minute
- Add the remaining ingredients - broth, tomato sauce and crushed tomatoes - and stir to combine
- Bring to a boil then simmer for at least an hour or until you are ready to eat
- This can also be made in the crock pot - place all ingredients into the crock pot, stir, then cook on high for 4 hours, or low for 8 hours
how spicy is this? I am always on the look out for a good recipe!
Hi Mary! Totally depends on how spicy you like your food, but I don’t find it to be that spicy (I like spicy food). If you’re weary, just reduce the amount of cayenne 🙂