Beef Chili With Vegetables 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.

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.

GRASS-FED BEEF CHILI

Steps:

• Heat olive oil in a 6-quart Dutch oven over medium-high heat until shimmering, about 1 minute. Add beef and allow to sear and brown until mostly cooked, about 3 minutes. Stir in bell peppers and onion. Cook until vegetables are soft, 4 to 5 minutes. Stir in chili powder, garlic, paprika, cumin, oregano, thyme, mustard powder, and chipotle powder. Pour in tomatoes, garbanzo beans, and water and bring to a simmer.
• Cover the pot and reduce heat to medium. Cook slowly until chili has reduced and thickened, about 1 hour. Season with sea salt and stir in cilantro.

BEEF WITH VEGETABLES

Steps:

• In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
• Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.

VEGETABLE CHILI

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.

HEARTY AND SPICY CHILI WITH VEGETABLES AND MEAT

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.

HEARTY GROUND BEEF CHILI

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir ground beef in the hot pot until browned and crumbly, about 10 minutes. Add onion, celery, and green bell pepper. Cook until onion is translucent, about 5 minutes.
• Stir diced tomatoes, light red beans, dark red beans, black beans, diced tomatoes with chile peppers, and chili powder into the meat mixture. Bring to a boil. Reduce heat to low and let simmer until chili has started to thicken, about 1 hour. Season with vinegar, salt, and pepper. Garnish with Cheddar cheese.