Chili Beef And Vegetable Pot 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-LOVERS' VEGETARIAN CHILI

Steps:

• Heat 3 tablespoons olive oil in skillet over medium-low heat. Add bell peppers, poblano peppers, onion, garlic, and jalapeno. Cook and stir until soft, about 15 minutes. Transfer to a slow cooker.
• Combine hot vegetable broth and TVP in a bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker.
• Place diced tomatoes, kidney beans, black beans, tomato paste, beer, vinegar, soy sauce, lemon juice, chili powder, cocoa powder, seasoned salt, Worcestershire sauce, paprika, cumin, oregano, liquid smoke, black pepper, and sugar into the slow cooker. Mix to combine.
• Cook chili on Low for 6 to 10 hours or on High for 4 to 5 hours.

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.

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.

CHILI BEEF AND VEGETABLE POT

Steps:

• Heat the oil in a large, deep skillet or Dutch oven set over medium high.
• Add the green pepper and onion and cook, stirring, 3 minutes, or until somewhat softened.
• Add the meat and cook 2 minutes until lightly browned.
• Stir in the tomatoes, peas, corn, water, rice, garlic powder, chili powder, salt and pepper and bring to a boil.
• Reduce heat to medium low and cover the pot.
• Simmer for 25 to 30 minutes, or until the rice is cooked through and the beef tender.

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.