Harvest Chili Bowls ~ #WeekDaySupper

Thick, hearty chili loaded with tender beef and seasonal veggies. This is comfort food at its best!

The temperature is slowly beginning to drop. There’s a gentle breeze throughout the day that slowly transitions into colder evenings with that crisp fall scent I look forward to all year long.

Fall is my absolute favorite season. The air is crisp and fresh, and at night it’s tinged with the smoky scent of bonfires.

With the cooler weather creeping in, soup making is fair game. I’ve also busted out my fall candles, throw blankets, and slippers. I also stocked up on canned pumpkin. Bring it, fall!

These harvest chili bowls are full of tender beef and seasonal veggies straight from my garden. If your garden is anything like my garden, then you have plenty of zucchini and squash to spare.

So. Much. Zucchini.

This chili is thick, hearty, and filling, and it comes together in under 45 minutes in one pot. Less dishes is always welcome in my house on a busy weeknight.

I loaded the pot with a variety of veggies: zucchini, squash, red and green peppers, jalapeño peppers, and sweet corn. It’s basically a tribute to the end of summer.

I topped each bowl with freshly grated cheese, sour cream, and chopped scallions for an added boost of flavor.

If you’re a veggie lover, this chili is for you.

Let beef inspire your next meal. For more beef recipes and inspiration, follow The Beef Checkoff on Pinterest, Twitter, and Facebook.

Print Recipe

Harvest Chili Bowls

Thick, hearty chili loaded with tender beef and seasonal veggies.

Yield: 1 Large Pot

Total Time: 45 minutes

Prep Time: 10 minutes

Cook Time: 35 minutes

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 and 1/2 pounds ground beef
• 1/2 cup diced red pepper
• 1/2 cup diced green pepper
• 1 cup diced onion
• 1 jalapeño, diced
• 3 cloves garlic, minced
• 1 cup diced zucchini
• 1 cup diced squash
• 1 (28-ounce) can tomato sauce
• 1 (14.5-ounce) can fire roasted tomatoes
• 1 (15.5-ounce) can cannellini beans, drained
• 1 cup frozen or fresh corn kernels
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon oregano
• 1/4 teaspoon smoked paprika
• salt and pepper to taste

Directions:

1. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the ground beef and a generous pinch of salt and pepper. Brown the beef, breaking it up with a spatula or wooden spoon as it cooks, until it is no longer pink.
2. Add the peppers, onions, and garlic. Cook until tender, about 5 minutes. Add the zucchini and squash and cook for an additional 5 minutes.
3. Turn the heat down to medium-low and stir in the tomato sauce, diced tomatoes, beans, corn, and spices. Cover and cook 30 minutes, stirring occasionally.
4. Season with salt and pepper to taste. Serve.

All images and text ©One Sweet Mess.

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This week’s #WeekDaySupper menu:

Monday – Harvest Chili Bowls by The Messy Baker
Tuesday – Balsamic Glazed Filet Mignon by Alida’s Kitchen
Wednesday – Cola Barbecue Beef by Melanie Makes
Thursday – Asian Beef & Broccoli Lettuce Wraps by Cupcakes & Kale Chips
Friday – Frikadellen {German Meat Patties} by The Not So Cheesy Kitchen

Disclosure: This post was sponsored by The Beef Checkoff. All opinions are my own.