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That’s right-another soup/chili.  We are unashamedly a family who likes a big pot of warm, flavorful goodness.

In addition to loving soups, we also love finding ways to use our winter csa vegetables. When I first saw this recipe in a magazine, I felt skeptical of the cauliflower and other very harvest-y elements.  I thought we’d be making it as “useful” recipe, but not one that we would really like.  But we tried it and loved it.  And loved the 2nd and 3rd helpings as well.

So give it a try, you might like it.

Harvest Chili

• 2 Tbs olive oil
• 1 large onion, peeled and chopped
• 1 1/2 tsp cumin
• 1 tsp chipotle chile powder(I used regular chile powder)
• 2 cans(28 ounces each) whole tomatoes in puree
• 1 medium cauliflower, cut into florets(about 4 cups)
• 2 medium sweet potatoes(about 1 pound) peeled and cut into 1/2 inch cubes
• 4 large  carrots, peeled and cut into 1/4 inch coins
• 1 large green bell pepper, cored, seeded and cut into  1/2 inch dice
• 1/2 tsp salt
• 1 can (15 oz) Mexican chili beans(I used regular mild chili beans for lack of finding the mexican)
• Sliced scallions, to garnish
• Cooked brown rice, optional

1. Saute onions in olive oil for about 5 minutes, stirring occasionally. Stir in cumin and chile powder, cool 1 minutes.  Stir in tomatoes, breaking up with spoon.
2. Stir in cauliflower, sweet potatoes, carrots, green pepper, and salt.  Cover and bring to boil. Reduce heat and simmer, covered, for 25 minutes. Stir occasionally. Add chili beans and simmer for 5 minutes or until vegetables are fork-tender.
3. Garnish with scallions and serve with brown rice if desired.

Aimee’s notes: The puree with the tomatoes helps create the thicker “chili” base. On another night I used a can with puree and a can without, and it made it more like soup, but still delicious.  Very good with cornbread served on the side or sprinkled on top!