Hearty Chili with Ground Beef Blend and Vegetables

Recipe from Nicole Kubilins of Meacham Urban Farm using Providence Cattle beef and vegetables from Meacham and beans from Rancho Gordo. It was served for our farm day lunch held in Tampa Bay, Florida the day after our 2024 Wise Traditions Conference.

Ingredients

4 lbs ground beef (can use organ blend)
1 large onion, diced
1 medium zucchini, diced
1 large sweet potato, diced
16 oz beans such as Alubia Blanca beans [soaked overnight as described in Nourishing Traditions or in our article on properly prepared beans]
4 garlic cloves, minced
2 cans (15 oz) tomato sauce
1 can (14.5 oz) diced tomatoes
3 Tbs chili powder (adjust to taste)
2 Tbs cumin
Salt and pepper to taste
Optional: 1 cup beef broth or water (for desired consistency)
Optional toppings: shredded cheese, sour cream or raw yogurt, cilantro, chopped onion/scallions

Instructions

Brown the Beef: In a large pot or Dutch oven, brown the ground beef and organ blend over medium heat. Drain excess fat.
Sauté Vegetables: Add the diced onion and minced garlic to the pot. Cook until the onion is translucent, about 5 minutes. Stir in the diced zucchini and sweet potato, cooking for another 5-7 minutes until they begin to soften.
Add Tomatoes, Beans and Seasoning: Pour in the tomato sauce, diced tomatoes and soaked and cooked beans. Stir well. Add chili powder, cumin, salt, and pepper. Mix to combine.
Simmer: If desired, add beef broth or water for a thinner consistency. Bring the mixture to a boil, then reduce heat and let it simmer for 30-40 minutes, stirring occasionally, until the sweet potatoes are tender.
Adjust Seasoning: Taste and adjust seasoning as needed.
Serve: Ladle into bowls and add optional toppings if desired.

Dessert: Banana Crumble

https://bunnyswarmoven.net/wprm_print/banana-crumble

Modifications: I did not add any sugar or sweetener to the filling when cooking the bananas. I used organic cane sugar in the topping and did not add pecans to the topping yesterday.

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