Name: End of Summer Organic Stew/Chili Recipe!
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: american
Ingredients: 2 tbsp grass fed butter; 1 pound ground turkey, beef, buffalo, or pork; 1 sweet onion; 3 cloves garlic, chopped; 1 zucchini, chopped; 1 bell pepper, chopped; 2 jalapeños, seeded and chopped; salt and pepper to taste; 3 ears corn, kernels scraped off; 2 tbsp chili powder; 1 tbsp paprika; 1 bottle beer (12 oz); 1 diced fire roasted tomatoes with green chilies (28 oz can); 2 tbsp fresh thyme; grated peel of 1 lime, plus juice; 4 scallions, thinly sliced; 1 cup shredded gouda

Description

This organic stew/chili recipe uses a ton of end of summer vegetables and is sure to please!

Ingredients

2 tbsp grass fed butter
1 pound ground turkey, beef, buffalo, or pork
1 sweet onion
3 cloves garlic, chopped
1 zucchini, chopped
1 bell pepper, chopped
2 jalapeños, seeded and chopped
salt and pepper to taste
3 ears corn, kernels scraped off
2 tbsp chili powder
1 tbsp paprika
1 bottle beer (12 oz)
1 diced fire roasted tomatoes with green chilies (28 oz can)
2 tbsp fresh thyme
grated peel of 1 lime, plus juice
4 scallions, thinly sliced
1 cup shredded gouda

Instructions

In a large, heavy pot, heat butter in pan and add the ground meat of choice.
Brown on medium high for about 8 minutes, stirring occasionally.
Stir in onion, garlic, zucchini, bell pepper and jalapeños and season with salt and pepper.
Stir in corn kernels, chili powder and paprika.
Cook until the veggies are softened, about 7 minutes.
Stir in beer and cook until reduced slightly, about 3 minutes.
Stir in the tomatoes, thyme and lime peel and cook for another 10 minutes.
Turn off heat and stir in lime juice.
Top with gouda and the scallions.

Notes

This recipe was adapted and inspired by a Rachael Ray recipe www.rachaelray.com

Nutrition

Serving Size: 1 serving