This chili has completely been an experiment and it actually isn’t even done yet. It is simmering but man it smells and tastes good so far. First off, I love cooking and I love chili. Also, if you love to follow recipes to a T you might not want to try this as I don’t follow recipes ever. I have always made my dad’s pretty standard chili relying heavily on chili powder, but over the last year or 2 I have really wanted to wean myself off of chili powder. I have done pretty well with my last few patches and incorporated things like turmeric which has been awesome.
Healthy Green Chili Experiment
You can use any meat you want or no meat with this recipe, but I am using a deer and pork mixture of about 90:10. So largely deer. Mostly a little pork for some fat.
- 2lbs deer, pork mix (use whatever you want)
- 4 cans of beans (1 kidney, 1 chili, 2 great northern)
- 4 bell peppers (I did 1 of each; green, red, orange, yellow)
- 1 large onion
- 3T olive oil
- 2 Jalapenos
- 6 garlic cloves (or more if you like)
- 3 zucchini
- 6-7 large celery stalks
- 2 15oz cans of diced tomato
- 2-3 cups of spinach (pureed with northern beans)
- 2-4 cups of water
- Frozen corn (or canned if you want and as much as you like or have room for)
You will want to coarsely chop up the veggies and while doing so you can be browning your meat with the olive oil, garlic, and some water. After the meat is close to being done browning add the spices in. I do anywhere from a tablespoon to 2 of each of the spices other than, garlic salt, and oregano, they both had about 3T. Just let that cook until it smells good, and while that is happening puree 2 cans of the northern beans (or whatever you want) with the spinach. Either don’t drain or add some water. Add the puree to the meat and stir. Then add the veggies.
Now it is just a waiting game of letting it cook. At this time I am tasting and tweaking the spices which I added most of the tweaks in the previous additions already. Let it cook/simmer for about an hour probably. Pull it off whenever the veggies are tender, I am guessing about an hour.