Artichoke Chili

What is the strangest ingredient you’ve ever purposely added to your chili? I have to word it like that, because my mother once mistakenly added cloves instead of chili powder to her recipe. It was awful. No matter how much dark chili powder and hot sauce she added, nothing covered up the taste.

Before today, the most unique ingredient I had ever added was pumpkin. It actually became one of my son Conner’s favorite meals, so it was a winning decision. Hopefully the addition of artichokes today has the same effect.

I decided to add artichokes in an effort to boost my immune system. Are you tired of me trying to get myself and everyone else healthy before Christmas? Artichokes contain a fiber called inulin, which increases absorption of minerals in your intestines. They are also a good source of vitamin C and polyphenols, which assist in cell repair. How’s that for immune boosting super powers ?!?

Other than browning the meat on the stove with some chopped onion, green pepper and fennel seeds, everything gets put into my crockpot. I love my crockpot. It makes dinner so much easier when I am sick.

Because I was pressed for time, I cooked this on high for 2.5 hours. You could also cook it on low heat for 4-6 hours and give the flavors a longer time to mature and build on one another.

I serve this chili with shredded cheddar and sour cream for my husband. The fennel was a little over powering for him, so I may skip that in the future.

Artichoke Chili

Ingredients

  • 4 grilled artichoke hearts, chopped
  • 3 lbs lean ground meat (I used venison, but beef or Turkey would be fine as well)
  • 2 (14.5 oz) cans diced tomatoes
  • 2 (14.5 oz) cans chili kidney beans
  • 2 (14.5 oz) cans chili black beans
  • 1 medium onion chopped
  • 1tsp fennel seeds(optional)
  • 1 (14.5 oz) can of sweet corn, drained
  • 1 large green pepper, chopped
  • 3/4 cup beef broth
  • 1 (8 oz) can tomato sauce
  • 3 envelopes McCormick chili seasoning
  • 3 TBSP dark chili powder
  • 1 tsp garlic salt
  • 1 tsp cumin

Directions

  1. In a large skillet, over medium heat, brown the meat with the onion, green pepper and fennel seeds if using. When meat is completely brown and onions are translucent, drain the grease from the pan. Dump contents into the bottom of your crockpot.
  2. Add all remaining ingredients. Cook on LOW for 4-6 hours or on HIGH for 2.5 hours.
  3. Serve with shredded cheese, sour cream and tortilla chips if desired.

I hope you enjoyed this recipe. You can find many more in the archives of this page.

Have a happy, healthy day!

Kristie

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