This is a great back-to-school recipe because your kids can help chop veggies, and the chili can simmer on the stove top during homework or bath time. The spiciness of this chili is variable by adding more or less chili powder to your taste. We added slices of cool avocado as a topping to help counter the heat, and our boys added shredded mozzarella to cool theirs down. You can keep this recipe vegan by leaving the crumbled bacon topping off.
- 2 tbsp extra-virgin olive oil
- 1 bunch green onion finely chopped
- 2 large carrots diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1/2 parsnip diced
- 2 summer squash diced
- 1 bag fresh green beans chopped
- 1-2 tsp chipotle chile powder to taste
- 1 tbsp ground cumin
- 28 oz chopped tomatoes
- 1 tsp dried oregano
- Kosher salt to taste
- 5 slices bacon, crispy and crumbled optional
- Heat the oil over medium heat in a large Dutch oven or pot. Add the green onion, carrot, and parsnip. Cook, stirring often, until the vegetables soften. Add the bell peppers and green beans, and continue to stir for about 8 minutes.
- Add the ground chili and cumin and stir to combine. Add the tomatoes, oregano, and salt to taste. Bring to a simmer and cook, stirring often, about ten minutes or until the tomatoes have cooked down and the mixture begins to stick to the pan.
- Add the squash and bring the entire mixture to a simmer, stirring often, for 30-45 minutes. The chili should be fairly thick, but you can add a bit of water if you feel it needs to be thinned a little.
- Sprinkle some bacon crumbles over the top of each individual serving, to taste. Enjoy!