Beef and Vegetable Chili

A hearty, spicy, vegetable filled beef chili – perfect for supper.

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Chili is a hearty, warm you up kind of meal for chilly nights.  Okay, that might have been a bit lame, I know, but I couldn’t resist. 😉 Really though, this chili definitely warms you up. It has just the right amount of spicy aftertaste to give you that extra bit of warmth you need. It is also packed with delicious vegetables, can tomatoes and kidney beans. Chili powder, cumin, basil and oregano are used to give this chili it’s kick of spiciness. The final dish is a delicious, rich, hearty, spicy meal. Serve with shredded cheese and/or sour cream, or with your favourite tortilla chips. 

Vegetable Beef Chili

My husband has always been a fan of chili. Years ago, in my attempt to get him to eat healthier, I suggested this chili recipe. Well, he loved it!! So much that he would make it for himself almost every other week; summer or winter, didn’t matter to him. I have adjusted the recipe slightly from all those years ago but it is pretty much the same and he still loves it. It’s nice to know that some things never change. 🙂

 

In a large non stick skillet over medium high heat cook ground beef until no longer pink. Drain off any fat. Add onion, garlic, carrots, celery and bell pepper. Cook 10 minutes.

Vegetable Beef Chili

Add sweet potato, zucchini and cook another 15 minutes.

Vegetable Beef Chili

Add can tomatoes, water and spices. Bring to a boil, reduce heat to low, cover and simmer for 1 hour, stirring occasionally. 

Vegetable Beef Chili

Add kidney beans and cook uncovered for 20 minutes or until reaches desired thickness, stirring occasionally. 

Vegetable Beef Chili

Serve with shredded cheese if desired.

This chili also tastes great served thicker with your favourite tortilla chips. Top the chili with sour cream and shredded cheese and use the tortilla chip as a spoon to scoop the chili. yum!!

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Beef and Vegetable Chili
Serves 8
A hearty, spicy, vegetable filled beef chili - perfect for supper.
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Prep Time
15 min
Cook Time
1 hr 20 min
Prep Time
15 min
Cook Time
1 hr 20 min
Ingredients
  1. 1 lb lean ground beef
  2. 1 large onion, chopped
  3. 3 cloves garlic, minced
  4. 2 medium carrots, chopped
  5. 3 stalks celery, chopped
  6. 1 red or green bell pepper, chopped
  7. 1 medium zucchini, chopped
  8. 1 small sweet potato, cubed
  9. 1 can (786ml) diced tomatoes
  10. 2 tablespoons tomato paste, optional
  11. 1 cup water
  12. 3 tablespoon chili powder
  13. 1 teaspoon cumin
  14. 1 teaspoon brown sugar
  15. 1/2 teaspoon basil
  16. 1/2 teaspoon oregano
  17. 1/2 teaspoon salt
  18. 1/4 teaspoon pepper
Instructions
  1. In a large non stick skillet over medium high heat cook ground beef until no longer pink. Drain off any fat. Add onion, garlic, carrots, celery and bell pepper. Cook 10 minutes. Add sweet potato, zucchini and cook another 15 minutes. Add can tomatoes, water and spices. Bring to a boil, reduce heat to low, cover and simmer for 1 hour, stirring occasionally.
  2. Add kidney beans and cook uncovered for 20 minutes or until reaches desired thickness, stirring occasionally.
  3. Serve with shredded cheese if desired.
Notes
  1. This chili also tastes great served a bit thicker with your favourite tortilla chips. Top the chili with sour cream and shredded cheese and use the tortilla chip as a spoon to scoop the chili. yum!!
Double The Recipe http://doubletherecipe.com/

 

 

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