Load up on fresh seasonal veggies for this farmer’s market chili.
The local farmer’s market is a gold mine for fresh, seasonal veggies. Fill up a basket, and then fill up your bowl with this fall chili that is everything we’re craving this time of year.
Scott Hamilton shares the recipe with all the fresh fall produce. He share the vegetarian version, and how easy it is to add meat into the mix if you want to.
Farmer’s Market Chili
- 2 Tbsp Olive Oil
- ¼ tsp Ground Cloves
- ¼ tsp Ground Cinnamon
- ¼ tsp Ground Ginger
- ½ tsp Ground Coriander
- 1 ½ tsp Dark Chili Powder
- 1 ½ tsp Ground Cumin
- 1 bunch Cilantro, stems and leaves separated and minced
- 3 Garlic Cloves Minced
- ¼ cup Carrots Small Dice
- ¼ cup Celery Small Dice
- ¾ cup White Onion – Small Dice
- 1 cup Mushrooms- minced 1 Bell Pepper – Small Dice
- Gochujang – 1. Tbsp
- ¼ cup Turnip – Peeled- Small Dice
- ¼ cup Beet – Peeled- Small Dice
- ½ cup Zucchini Small Dice
- ½ cup Butternut squash Small Dice
- 1 can or 1 cup Diced tomatoes- if using can strain tomatoes
- 1 can chili Beans – not strained
- ½ cup corn
- ¼ cup Honey wine vinegar or apple cider vinegar
- 2 cups Vegetable Stock
- Salt and pepper as needed
NEXT LEVEL TIP:
This is a great way to introduce more vegetables to your life, don’t be scared to talk to the farmers and producers at the market and ask about great substitutes that are in season or local to you neck of the woods!
Combine all spices in a small bowl, have salt on hand to salt lightly as needed when adding each group of ingredients.
Heat a large deep skillet or a medium saucepan over medium high heat, add oil, minced cilantro stems, 1/4 of the spice blend.
Once oil is hot add in 1/2 cup diced onion, reserve 1/4 cup, carrots, celery, and garlic. And cook 3-5 minutes stirring occasionally.
Add mushrooms, half of the peppers, and ¼ of the cilantro leaves, add 1/3 of remaining spice blend. Cook, stirring occasionally until mushrooms are softened.
Add 1/4 cup of stock, and stir to incorporate and reduce by half.
Mix in gochujang paste and stir until fully incorporated.
Add ⅓ of the remaining cilantro leaves, beans, tomatoes, butternut squash, beets, turnips, 1/2 of the zucchini and 1/2 of the remaining. Spice blend. Season lightly with salt. Cook for about 5 minutes stirring occasionally.
Add 1/4 cup of vinegar and 3/4 cup stock. And remaining spice blend. Stir to incorporate.
Bring to a boil, cover and reduce heat to medium and cover cook for 10 minutes.
Stir in 1/2 cup of stock, cover and cook for an additional 10 minute.
Add the ½ of the remaining cilantro leaves, peppers, zucchini, and onions. Cover and cook for an additional 10 minutes.
Add remaining stock to reach desired consistency, salt to taste
Let sit uncovered for 5 minutes.
Serve with remaining cilantro leaves and your favorite chili toppings: raw onions, green onions, sour cream, cheddar cheese etc.
NEXT LEVEL TIP:
No meat needed for this recipe but if you do want to add meat, it can go great with any ground meat or even larger pieces of cut up meat. Just be sure to season the meat with some of the spices.