Beef And Veggie Chili Recipes

VERY VEGGIE AND BEEF CHILI

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.

MEAT AND VEGGIE CHILI

Steps:

• In 3 1/2- or 4-quart Dutch oven or 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
• Stir in remaining ingredients; heat to boiling. Reduce heat to medium-low; simmer 10 minutes, stirring frequently.

SLOW-COOKER BEEF-VEGETABLE CHILI

Steps:

• Spray 12-inch nonstick skillet with cooking spray. Cut beef into 1/2-inch cubes. Cook beef and onion in skillet over medium-high heat 7 to 9 minutes, stirring occasionally, until beef is brown; drain.
• Mix beef mixture and remaining ingredients except cheese and cilantro in 3 1/2- to 4-quart slow cooker.
• Cover and cook on Low heat setting 7 to 9 hours. Top individual servings with cheese and cilantro.

VEGETABLE BEEF CHILI

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.

VEGGIE BEEF CHILI

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.

BEEF AND VEGGIE CHILI

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).

BEEF CHILI WITH VEGETABLES

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.