Beef And Veggie Chili Food

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VERY VEGGIE AND BEEF CHILI



Very Veggie and Beef Chili image

This is a very hearty and chunky chili with tons of vegetables and can be made with either ground beef or ground turkey breast.

Provided by STARBOARDJEN

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h10m

Yield 8

Number Of Ingredients 21

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

Steps:

  • 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.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 38.1 g, Cholesterol 42.6 mg, Fat 13 g, Fiber 11.4 g, Protein 19.6 g, SaturatedFat 4.9 g, Sodium 718.9 mg, Sugar 5.8 g

VEGETABLE BEEF CHILI



Vegetable Beef Chili image

Marlene Muckenhirn's chili is big on fresh tomato taste. Says the Delano, Minnesota cook, "This recipe works well in a slow cooker."

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 8-10 servings.

Number Of Ingredients 12

1 pound ground beef
6 medium tomatoes, cubed
2 medium green peppers, chopped
2 medium onions, chopped
3 garlic cloves, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) chili beans, undrained
3 tablespoons chili powder
1-1/2 teaspoons salt
1/2 teaspoon ground turmeric
1/2 teaspoon Italian seasoning
1/2 teaspoon ground cumin

Steps:

  • In a 5-qt. Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, green peppers, onions and garlic. Cook over medium-low heat for 20-30 minutes or until vegetables are tender, stirring occasionally. , Add beans and seasonings; mix well. Simmer, uncovered, for 45-50 minutes or until thickened, stirring occasionally.

Nutrition Facts : Calories 194 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 614mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 7g fiber), Protein 15g protein.

BEEF CHILI WITH VEGETABLES



Beef Chili With Vegetables image

Make and share this Beef Chili With Vegetables recipe from Food.com.

Provided by Woowoose

Categories     Meat

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs ground beef
2 cups onions, chopped
4 garlic cloves, minced
28 ounces plum tomatoes
1 green pepper, chopped
2 stalks celery, chopped
1 carrot, chopped
4 teaspoons chili powder
3 teaspoons dried chipotle powder
3 teaspoons ground cumin

Steps:

  • Brown ground beef with onion and garlic. Drain off fat.
  • Add tomatoes, green pepper, celery, carrot, chili powder and cumin.
  • Simmer, covered for 35 minutes.

Nutrition Facts : Calories 298.4, Fat 17.9, SaturatedFat 6.8, Cholesterol 77.1, Sodium 119.3, Carbohydrate 11.8, Fiber 3.3, Sugar 5.4, Protein 23.1

BEEF AND VEGGIE CHILI



Beef and Veggie Chili image

My boyfriend absolutely loves chili, and I never knew how to make it, and I tried one day, came up with a simple recipe, and have changed it a few times, and thanks to the help of my dad, I have perfected the chili to the way my family and boyfriend like it, with beef and lots of veggies. And just to warn you, there are a few strange ingredients in this chili. This is for a 6 to 8 quart crock pot.

Provided by Geniface

Categories     Beans

Time 4h

Yield 6-10 serving(s)

Number Of Ingredients 23

1 lb extra lean ground beef
1080 ml bean medley (2 cans, washed and strained)
5 tomatoes, diced
1 1/2 green peppers, diced (can change it with red or yellow peppers, I use all 3 sometimes)
1 bunch about 8-10 stalks green onion, diced (scallions)
3 -4 carrots, peeled and diced
3 stalks celery, diced
1 broccoli, diced (can use just crown if you like)
2 garlic cloves (pressed)
2 cups cranberry juice
1 teaspoon salt
3 teaspoons pepper
8 tablespoons chili powder
4 dashes poultry seasoning
4 dashes thyme
2 teaspoons basil
2 teaspoons oregano
2 dashes cinnamon
2 tablespoons parsley
3 teaspoons paprika
3 teaspoons rosemary
chili pepper, thai chilis, jalapeno peppers, habanero peppers
when using the hot pepper, keep the seeds in to keep the hotness and add is as many as desired

Steps:

  • Put in a bowl 1 pound ground beef, 1/2 tsp salt, 1/2 tsp pepper, 1 tbsp chili powder, 1 dash poultry seasoning,1 dash thyme, 1/2 tsp basil, 1/2 tsp oregano, 1/2 tsp paprika, 1/2 tsp rosemary and 2 cups of cranberry juice. Mix all together and marinade in fridge for 4-6 hours, and make sure that plastic wrap is covering bowl.
  • Brown the ground beef, and strain out all the grease and fat, before putting into crock pot.
  • Put into crock pot, all diced tomatoes,green peppers, green onions, carrots, celery and broccoli,.
  • Stir beef and vegetables together.
  • Strain and wash 2 cans of 6 bean medley, and mix in with beef and vegetables. Stir well.
  • Add remainder of all spices, and garlic, stir together.
  • Add the hot peppers if desired.
  • Cook on high for 4-5 hours, or on low for 10-12 hours, stirring once an hour (if possible).

Nutrition Facts : Calories 269.9, Fat 6.5, SaturatedFat 2.2, Cholesterol 46.9, Sodium 621.7, Carbohydrate 35.9, Fiber 10.4, Sugar 18.2, Protein 22.6

SECRET INGREDIENT BEEF & VEGGIE CHILI



Secret Ingredient Beef & Veggie Chili image

Although it looks complicated, using canned goods makes this a quick recipe, and it can simmer in a crockpot. The veggies add interesting texture. But the fun part is tasting the chili as it cooks to figure out which of the secret ingredients it needs...it never turns out the same way twice!

Provided by JimmyG

Categories     Black Beans

Time 3h20m

Yield 6-10 serving(s)

Number Of Ingredients 17

1 1/2 lbs ground beef
1 medium zucchini, diced
4 carrots, diced
2 cans stewed tomatoes (preferably seasoned)
1 can chili bean (with sauce)
1 can kidney bean (can substitute other beans)
1 can black beans (can substitute other beans)
2 tablespoons tomato paste (optional)
3 tablespoons chili powder
minced garlic or garlic powder
salt and pepper
1/2 cup brewed coffee (optional)
1/2 cup red wine (optional)
1 dash Tabasco sauce (optional)
1 dash vinegar (optional)
1 dash ketchup (optional)
1 dash cinnamon (optional)

Steps:

  • Brown ground beef in medium-hot skillet, adding some of the seasonings.
  • While beef browns, sautee vegetables in separate pot on medium heat, adding 2 tsp of the beef drippings (or vegetable oil if desired).
  • When beef is fully cooked, drain if desired.
  • Stir crumbled cooked beef and remaining ingredients into the vegetables, reserving optional ingredients.
  • Cook uncovered on low heat for a few hours (or in a crockpot with the lid"ajar"), stirring occasionally, until liquid reduces to desired consistency.
  • Adjust taste frequently using secret ingredients.
  • Enjoy with standard chili fare: cornbread, crusty bread, garlic bread, toast, baked potato, rice, etc.

VEGGIE BEEF CHILI



Veggie Beef Chili image

"Folks who like their chili hot really get a kick out of this zippy recipe," pens Amy Baxter of Bishop, California. "I serve steaming bowls of it with oven-fresh corn bread. It's chockfull of garden goodness-with two kinds of squash , tomatoes, green chilies, black beans, etc.-that you can leave out the meat altogether and not miss it a bit."

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings (2 quarts).

Number Of Ingredients 17

1 pound lean ground beef (90% lean)
1 large onion, chopped
1 medium zucchini, diced
1 medium yellow summer squash, diced
1 medium sweet red pepper, chopped
1 can (15-1/2 ounces) hominy, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
1 cup light beer or beef broth
1 can (4 ounces) chopped green chilies
1 tablespoon minced fresh parsley
2 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons dried coriander
1 teaspoon minced fresh cilantro
1 teaspoon chili powder
1/4 teaspoon cayenne pepper

Steps:

  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the zucchini, yellow squash and red pepper; cook and stir until crisp-tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender.

Nutrition Facts : Calories 223 calories, Fat 6g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 439mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 7g fiber), Protein 17g protein. Diabetic Exchanges

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