Beef & Vegetable Chili

Apr 27, 2018

Yields12 Servings
DifficultyBeginnerPrep Time10 minsCook Time30 minsTotal Time40 mins
Ingredients
 1 tsp olive oil
 1 large onion, diced
 1 cup carrot, large dice (about 2 carrots)
 1 green pepper, deseeded, large dice
 1 jalapeño pepper, deseeded, large dice
 4 cloves garlic, diced
 2 lbs lean ground beef
 2 tbsp ground cumin
 1 tsp smoked paprika
 2 tsp garlic powder
 1 28 oz. can of diced tomatoes, no salt added
 2 15 1/4 oz. cans of kidney beans, drained & rinsed
 2 vegetable or chicken stock, unsalted
Garnishes
 2 tbsp 2% plain yogurt
 2 tbsp reduced-fat shredded cheddar cheese
 chopped green onions
 chopped fresh cilantro
Method
1

Heat oil in heavy large pot over medium-high heat.

2

Add onions and carrots, sauté until brown, about 6 minutes.

3

Add peppers and garlic, sauté 1 minute.

4

Add beef, sauté until brown, breaking it up as it cooks, about 6 minutes.

5

Add chili powder, cumin, garlic powder and paprika, then mix in tomatoes with juices, beans, and stock, bring to boil.

6

Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 20-30 minutes.

7

Ladle chili into bowls. Serve with garnishes.

Nutrition Facts

Serving Size 1 cup

Servings 12

Amount Per Serving
Calories 210Calories from Fat 2
% Daily Value *
Total Fat .3g1%
Saturated Fat 46.9g235%
Trans Fat 665g
Cholesterol 550mg184%
Sodium 665mg28%
Potassium 550mg16%
Total Carbohydrate 18.5g7%
Dietary Fiber 6.7g27%
Sugars 5g
Protein 21.2g43%
Calcium 6%
Iron 19%
Vitamin D 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

 1 tsp olive oil
 1 large onion, diced
 1 cup carrot, large dice (about 2 carrots)
 1 green pepper, deseeded, large dice
 1 jalapeño pepper, deseeded, large dice
 4 cloves garlic, diced
 2 lbs lean ground beef
 2 tbsp ground cumin
 1 tsp smoked paprika
 2 tsp garlic powder
 1 28 oz. can of diced tomatoes, no salt added
 2 15 1/4 oz. cans of kidney beans, drained & rinsed
 2 vegetable or chicken stock, unsalted
Garnishes
 2 tbsp 2% plain yogurt
 2 tbsp reduced-fat shredded cheddar cheese
 chopped green onions
 chopped fresh cilantro

Directions

1

Heat oil in heavy large pot over medium-high heat.

2

Add onions and carrots, sauté until brown, about 6 minutes.

3

Add peppers and garlic, sauté 1 minute.

4

Add beef, sauté until brown, breaking it up as it cooks, about 6 minutes.

5

Add chili powder, cumin, garlic powder and paprika, then mix in tomatoes with juices, beans, and stock, bring to boil.

6

Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 20-30 minutes.

7

Ladle chili into bowls. Serve with garnishes.

Beef & Vegetable Chili
IngredientsDirections