Beef Chili With Vegetables Recipes

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VERY VEGGIE AND BEEF CHILI

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



Very Veggie and Beef Chili image

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

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

VEGGIE BEEF CHILI

"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



Veggie Beef Chili image

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

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

VEGETABLE BEEF CHILI

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



Vegetable Beef Chili image

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.

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

BEEF CHILI WITH VEGETABLES

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



Beef Chili With Vegetables image

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

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

HEARTY AND SPICY CHILI WITH VEGETABLES AND MEAT

Make and share this Hearty and Spicy Chili With Vegetables and Meat recipe from Food.com.

Provided by highwaystar85

Categories     < 60 Mins

Time 35m

Yield 15 serving(s)

Number Of Ingredients 26



Hearty and Spicy Chili With Vegetables and Meat image

Steps:

  • saute peppers onions and mushrooms.
  • once vegetables get sauce add red wine and let simmer a few minutes.
  • brown meat in frying pan, breaking it up into small pieces.
  • add meat to vegetables.
  • add diced tomatos and tomato paste.
  • add to pot the corn, carrots, beans and beans.
  • season to taste.
  • let simmer on medium low for 20+ minutes, stirring occasionally.

Nutrition Facts : Calories 402.9, Fat 12.4, SaturatedFat 4.7, Cholesterol 65, Sodium 781.9, Carbohydrate 43.2, Fiber 11.3, Sugar 11.8, Protein 27.1

1 red onion, chopped
4 jalapeno peppers, chopped, seeds removed
1 orange bell pepper
1 yellow pepper
1 red pepper
1 1/2 cups sliced mushrooms
1 1/3 lbs ground turkey
1 1/3 lbs ground beef
2 cups red wine
2 (29 ounce) cans diced tomatoes
14 1/2 ounces tomato paste
14 1/2 ounces sweet corn
14 1/2 ounces carrots, sliced (i used a can)
14 1/2 ounces pinto beans
14 1/2 ounces red kidney beans
14 1/2 ounces black beans
14 1/2 ounces beans, soy
2 -3 tablespoons stone ground mustard
4 tablespoons Worcestershire sauce
1/3 cup romano cheese
1/3 cup parmesan cheese
3 -5 tablespoons hot sauce, habenero
chili powder
cajun seasoning
black pepper
nutmeg

VEGETABLE CHILI

This chili, packed with beans and vegetables, has an appealing red color and fabulous flavor. I always make a large batch so that everyone can have seconds. - Charlene Martorana, Madison, Ohio

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 16 servings.

Number Of Ingredients 20



Vegetable Chili image

Steps:

  • In a Dutch oven, saute onions and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in water and carrots; cover and cook over medium-low heat for 5 minutes. , Add the potatoes, broth, chili powder, sugar, cumin and oregano; cover and cook for 10 minutes. , Add the zucchini, squash, tomatoes and ketchup; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in beans and peas; simmer for 10 minutes.

Nutrition Facts : Calories 182 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 467mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges

2 large onions, chopped
1 medium green pepper, chopped
1 tablespoon canola oil
3 garlic cloves, minced
1/2 cup water
2 medium carrots, cut into chunks
2 medium potatoes, peeled and cubed
1 can (14-1/2 ounces) chicken broth
1 to 2 tablespoons chili powder
2 tablespoons sugar
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1 small zucchini, sliced 1/4 inch thick
1 small yellow squash, sliced 1/4 inch thick
2 cans (28 ounces each) crushed tomatoes
1/3 cup ketchup
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained

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