Hearty Chili Stoup

I love shopping for beautiful produce, wandering through the aisles, basking in locally grown, colorful veggies and fruits.  I love knowing that the food I serve my children is most often fresh. I admit, I'm a food allergy foodie. But...sometimes I need something from the pantry.  Sometimes, we get snowed in. Sometimes, I just don't make it to the grocery store before the fridge looks empty. Sometimes, the day gets away from me and it's 5 o'clock before I know it. Anyone with me here? Don't worry, I've got you covered with this recipe for Hearty Chili Stoup, my version of "7 can soup."

By ingredients, this recipe for Hearty Chili Stoup is peanut-free, tree nut-free, dairy-free, egg-free, fish-free, soy free, and shellfish-free. As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends! (This recipe is not marked gluten free because certain spice manufacturers have a high rate of  cross-contamination.  Here's a LINK to more information! If you have a gluten free chili powder that is safe for you, then cook away!)

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Steps marked with an asterisk (*) are child friendly for older children who understand stove top safety!  If your child knows how to use a knife, let them help you prep the bell peppers by chopping! If your child can safely use a can opener, let them have at it!  There are 13 cans to open in this recipe!

Click HERE for more information! 

This "Stoup" is a cross between a soup and stew, and really is a hearty meal. I always keep a few pounds of ground beef in the freezer, and my pantry is well-stocked with canned organic beans and veggies.  Keep these staples around and you'll always be able to pull off this meal! 


Click HERE for printable recipe! 

Ingredients:

Olive oil

2 lbs organic ground beef

2 cans original Rotel tomatoes and green chiles

2 bell peppers (any color) finely diced

2 cans organic corn

2 cans organic black beans

2 cans organic pinto beans

2 cans organic light red kidney beans

1 - 28 oz can organic diced tomatoes

1 heaping Tablespoon Chili powder

Chopped scallions (optional)

Chopped cilantro leaves (optional)

Broken tortilla chips (optional)

Directions:

1. *In a dutch oven, saute ground beef in the olive oil until browned.
2. *Open all the cans.
3. *Dump all the cans into the dutch oven. Do not drain or rinse!! Just open and dump!
4. *Stir in chili powder and diced bell peppers.
5. Bring to a boil and then reduce heat; Simmer for about 20 minutes.
6. *Garnish with chopped scallions and cilantro.
7. Serve!  Allow each diner to sprinkle broken tortilla chips on top of the stoup.

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 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!