Autumn Harvest Chili


Autumn Harvest Chili -- the only chili recipe you need alllllll winter long!! It is packed with veggies AND even the pickiest eaters love it! // via Nosh and Nourish


2 cups
Sprouts super greens (or any mixed greens)
1 tablespoon
Minced Garlic
Bell Pepper (I used orange)
Apple (I used gala)
1 pound
ground beef
1 tablespoon
Montreal Steak Seasoning (or sub salt & pepper)
29 ounces
Sprouts' organic diced tomatoes (~two 14.5 ounce cans)
1⁄3 cup
canned butternut squash (or sub pumpkin)
30 ounces
black eyed peas (drained and rinsed)
15 ounces
Sprouts' organic chickpeas (drained and rinsed)
64 ounces
Sprouts' chicken stock
2 1⁄2 tablespoons
Chili Powder
1 tablespoon
1 tablespoon
3⁄4 cups
Sweet Kernel Corn (frozen or canned)


  1. Dice the greens, bell pepper, and apple. In a large stockpot over medium heat, saute these veggies with the minced garlic for approximately 5 minutes until the bell pepper is softened. 
  2. Remove the sauteed vegetables from the stockpot and place them in a container to save for later. Put the ground beef into the stockpot over medium heat with the Montreal Steak Seasoning and cook until all the meat is browned, approximately 5 minutes. 
  3. Add in the sauteed veggies that you set aside and all the remaining ingredients!
  4. Turn the heat up to medium-high and let it simmer for 30 minutes.
  5. Serve warm with cornbread (optional, but highly recommended!).

Yields 8 Servings