Organic Veggie Stew/Chili Recipe

Ingredients

• 2 Tablespoons Grass Fed Butter
• 1 pound Turkey, Buffalo, Beef Or Pork
• 1  Onion, Chopped
• 3 cloves Garlic, Chopped
• 1  Zucchini, Chopped
• 1  Bell Pepper, Stem And Seeds Removed, Then Chopped
• 2  Jalapeños, Seeded And Chopped
• Salt And Pepper, to taste
• 3 ears Corn, Kernels Scraped Off
• 2 Tablespoons Chili Powder
• 1 Tablespoon Paprika
• 1 bottle Beer, 12 Ounce Bottle (gluten Free)
• 1 can 28 Oz Can, Fire Roasted Diced Tomatoes And Green Chilies
• 2 Tablespoons Fresh Thyme
• 1 whole Lime, Zest And Juice
• 4  Scallions, Thinly Sliced
• 1 cup Shredded Gouda

Preparation Instructions

In a large, heavy pot over medium-high heat, heat butter. Once melted, 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 zest and cook for another 10 minutes. Turn off heat and stir in lime juice. Ladle it into serving bowls. Top with Gouda and the scallions.

This recipe was adapted and inspired by a Rachael Ray recipe.