Vegetable Chili Con Carne

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Vegetable Chili Con Carne to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Vegetable Chili Con Carne, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• CHILI BASE:
• 2 Large onion finely chopped
• 8 Large cloves garlic, minced
• 4 Teaspoons olive or canola oil
• 2 Pounds very lean ground beef (may use game meat,
• Moose, Buffalo, Caribou, Elk, Venison, etc.)
• 2 28 ounce can tomato in puree
• 2 1/2 cups cooked kidney beans
• 2 Jalapeno peppers finely chopped or 2 cups of canned
• greened chili peppers (diced)
• 2 Cups sliced carrots
• 2 Cups diced celery
• 2 Cups corn kernels (fresh or frozen)
• SEASONING:
• 4 Tablespoons brown sugar
• 4 Tablespoons mild chili powder
• 1 Tablespoon ground cumin
• 1 Tablespoon of oregano leaves, crumbled
• 1 Teaspoon ground coriander
• 1/4 Teaspoon ground cloves
• 1/4 Teaspoon ground allspice
• 1. In a large skillet or Dutch oven sauté the onion and garlic
• in the oil until the vegetable are soften
• 2. Add the meat browning and stirring it, to break up the
• pieces. Drain off any fat that accumulates in the pan.
• 3. Add the tomatoes, and all the seasoning. Heat the

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

mixture until it is bubbling, reduce the heat, cover the pan and simmer for 30 minutes. 4

Step 2: Technique & Execution

Add the kidney beans, jalapeno pepper, green peppers, carrots, and celery

Step 3: Technique & Execution

Simmer the chili covered about 20 minutes longer or until the carrots are soften

Step 4: Technique & Execution

Add the corn kernel after 10 minutes