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.
Thick, hearty chili loaded with tender beef and seasonal veggies.
Harvest Chili Bowls
Ingredients:
Directions:
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.