Scarecrow Chili
Cozy up with a bowl of hearty Scarecrow Chili, a vibrant and flavorful dish that's perfect for cool evenings or a casual gathering. Bursting with color and texture, this chili combines a medley of fresh vegetables like diced onion, bell pepper, and carrot, with protein-packed black and kidney beans, sweet bursts of frozen corn, and optional ground beef or turkey for meat lovers. Seasoned with an aromatic blend of chili powder, smoked paprika, ground cumin, and a touch of cayenne for warmth, it's simmered to perfection in a rich, tomato-based broth. Whether you're serving it as a comforting weeknight meal or a crowd-pleasing potluck star, Scarecrow Chili comes alive with toppings like fresh cilantro, sour cream, and shredded cheddar. Plus, it’s easily adaptable for vegetarian and spicy preferences. Ready in just an hour and serving up to six, this one-pot wonder is autumn comfort food at its finest!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 carrot, finely chopped
- 4 garlic cloves, minced
- 1 pound ground beef or turkey (optional for vegetarians)
- 2 cans canned diced tomatoes (14 oz)
- 1 can canned black beans, rinsed and drained (15 oz)
- 1 can canned kidney beans, rinsed and drained (15 oz)
- 1 cup frozen corn
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (adjust to taste)
- 2 cups vegetable or beef broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup sour cream or Greek yogurt (for serving)
- 0.5 cup shredded cheddar cheese (for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, bell pepper, and carrot to the pot. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional minute, until fragrant.
If using meat, add the ground beef or turkey to the pot and cook until browned, breaking it into crumbles with a wooden spoon. Drain any excess grease if necessary.
Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 1-2 minutes to toast the spices.
Add the tomato paste, canned diced tomatoes, black beans, kidney beans, frozen corn, and vegetable or beef broth. Stir well to combine.
Season the mixture with salt and black pepper to taste.
Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, stirring occasionally.
Taste the chili and adjust the seasoning if needed. Add more salt, pepper, or spices based on preference.
Serve hot, garnished with fresh cilantro, a dollop of sour cream or Greek yogurt, and shredded cheddar cheese. Enjoy!
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1033 mg | 45% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 10.1 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 176 mg | 14% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1143 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
