Very Veggie and Beef Chili recipe
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Ingredients
- 1 pound lean ground beef 1 onion, chopped 1 green bell pepper, chopped 1 yellow bell pepper, chopped 1 carrot, diced 1 zucchini, diced 1 yellow squash, diced 1 (28 ounce) can crushed tomatoes 1 (16 ounce) can kidney beans, rinsed and drained 1 (16 ounce) can black beans, rinsed and drained 1 (15 ounce) can diced tomatoes 1 cup frozen white corn kernels 1 tablespoon minced garlic 1 ¼ tablespoons chili powder 1 tablespoon brown sugar ½ teaspoon paprika ½ teaspoon dried oregano ½ teaspoon ground cayenne pepper ½ teaspoon ground cumin ½ teaspoon salt ½ teaspoon ground black pepper
Nutrition Info
- 336.8 caloriescarbohydrate: 38.1 gcholesterol: 42.6 mgfat: 13 gfiber: 11.4 gprotein: 19.6 gsaturatedFat: 4.9 gservingSize: -sodium: 718.9 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Very Veggie and Beef Chili
Directions
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Break ground beef into small pieces into a large pot over medium heat, cook and stir until beginning to brown, 3 to 5 minutes. Add onion, green bell pepper, yellow bell pepper, and carrot to ground beef, cook and stir until the vegetables begin to soften, 5 to 7 minutes. Stir zucchini and yellow squash into the beef mixture, continue cooking until the beef is completely browned, 3 to 5 minutes more. Drain excess liquid from the pot and return to medium heat.
Stir crushed tomatoes, kidney beans, black beans, diced tomatoes, corn, and garlic into the beef mixture, bring to a boil. Season mixture with chili powder, brown sugar, paprika, oregano, cayenne pepper, cumin, salt, and black pepper.
Reduce heat to low, place a cover on the pot, and cook chili at a simmer for 30 minutes.