Last Updated on June 29, 2022 by Rebecca Huff
Summer Chipotle Chili
8 Servings
Gluten Free, Dairy Free, Sugar Free, THM Friendly as an E meal, No Special Ingredients
This is a great chili for summer vegetables. I get a large portion of vegetables from our local CSA (Community Supported Agriculture) and it’s always a race to use them up while they are fresh and tasty! This chili is bursting with flavor! If you wanted to stretch it further, you could add a cup of black beans as well, but technically chili doesn’t include beans…don’t get me started.
Start out by sweating your onion and garlic. Keep this in the E (low fat) fuel territory by using broth to sauté those veggies instead of oil or butter.
Look how gorgeous the summer bell peppers, sweet potatoes and onions are!
Remember, don't overcook your corn! This dish tastes so flavorful and sweet because of the sweet potato and fresh corn. So add the corn LAST, after you turn off the heat!
INGREDIENTS
- 1 pound of very lean meat, (I still rinsed mine in very hot water)
- 6 cloves garlic, minced
- 1 onion, diced
- 2-3 small or one large sweet potato, diced (about 2-2 ½ cups total)
- 1 red bell pepper diced
- 1 yellow bell pepper, diced (or whatever color you have)
- About 3 cups to 1 quart of broth, chicken, beef, veggie just whatever you’ve got
- 1 small can tomato paste
- 1 tablespoon of my BBQ Dry Rub mix OR 1 tbsp chili powder, 1 tsp cumin, 1 ½ tsp paprika, ½ tsp onion powder, dash of chipotle
- 3 ears of fresh NonGMO Corn cut off the cob
- Salt and pepper to taste
INSTRUCTIONS
- Brown meat in a skillet, after cooked, rinse with very hot water to remove any extra fat.
- Set this aside.
- Meanwhile, pour just enough broth to cover the bottom of a large pot.
- Add onion and garlic,sauté until translucent.
- Add bell peppers, sauté one minute longer
- Add diced sweet potato, tomato paste and spices, stir.
- Pour enough broth to cover ingredients.
- Cover, bring to a light simmer and cook until sweet potatoes are tender (try with a fork)
- At this point, turn off the heat and stir in the fresh corn. The key to keeping the corn from getting too starchy and create a tastier dish is to not overcook the corn, you really want to just warm it through, not necessarily “cook” it. This will retain more of the sweetness and crunch.
Serve with hot sauce if desired. If you are on the Trim Healthy Mama plan and have reached your maintenance weight and would like to make this a crossover, add a little avocado on top!
*all Trim Healthy Mama store links have been removed from this post, I apologize for any inconvenience*
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Summer Chipotle Chili
Ingredients
- 1 pound of very lean meat (I still rinsed mine in very hot water)
- 6 cloves garlic minced
- 1 onion diced
- 2-3 small or one large sweet potato diced (about 2-2 ½ cups total)
- 1 red bell pepper diced
- 1 yellow bell pepper diced (or whatever color you have)
- About 3 cups to 1 quart of broth chicken, beef, veggie just whatever you’ve got
- 1 small can tomato paste
- 1 tablespoon of my BBQ Dry Rub mix OR 1 tbsp chili powder 1 tsp cumin, 1 ½ tsp paprika, ½ tsp onion powder, dash of chipotle
- 3 ears of fresh NonGMO Corn cut off the cob
- Salt and pepper to taste
Instructions
- Brown meat in a skillet, after cooked, rinse with very hot water to remove any extra fat.
- Set this aside.
- Meanwhile, pour just enough broth to cover the bottom of a large pot.
- Add onion and garlic,sauté until translucent.
- Add bell peppers, sauté one minute longer
- Add diced sweet potato, tomato paste and spices, stir.
- Pour enough broth to cover ingredients.
- Cover, bring to a light simmer and cook until sweet potatoes are tender (try with a fork)
- At this point, turn off the heat and stir in the fresh corn. The key to keeping the corn from getting too starchy and create a tastier dish is to not overcook the corn, you really want to just warm it through, not necessarily “cook” it. This will retain more of the sweetness and crunch.
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