You’ll get a healthy portion of veggies with this easy Beef & Veggie Chili along with a lot of delicious, bold flavor.
Once again, I’m trying to get back on track by cleaning up my eating and get myself into the gym a little more regularly. I’ve had a rough few months which has translated into lot of stress eating and a few extra pounds. Our gym has a 60 day challenge, so Steve and I signed up for it. It will hopefully keep us accountable for what we’re eating since we have to weigh in once a week.
Even though I’m trying to clean up my eating, it doesn’t mean that I want to sacrifice flavor. I love food too much to just settle for bland food. To keep things interesting, I like to modify old recipes to make them more healthy, as well as look for inspiration to create new recipes that are healthy and full of flavor.
Enter beef & veggie chili. I absolutely love chili and could eat it almost every day without getting tired of it. I decided to mix things up a bit by adding extra veggies to a big pot of chili. It’s a great way to get an extra serving of veggies and it tastes amazing.
I used some of the usual suspects in my chili, like onion and tomatoes. To increase the nutrition even more, I add red bell peppers, carrots and mushrooms. I know that you don’t typically find mushrooms in chili, but trust me, it works. I only used 1 1/3 lbs of beef for a LARGE pot of chili, so the mushrooms add some additional “meatiness” and really do add delicious flavor to the chili.
- 1 tbsp olive oil
- 1 (8 oz) pkg cremini mushrooms, quartered
- 1⅓ lb ground beef
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 carrots, peeled and chopped
- A few sprinkles red pepper flake
- 3 large cloves garlic, minced
- 1 (12 oz) beer
- 2 (15 oz) cans kidney beans
- 2 (15 oz can diced tomatoes
- 2 (15 oz) cans tomato sauce
- 3 tbsp chili powder
- 1 tbsp cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1½ tsp salt
- 1 tsp black pepper
- ⅓ cup fresh cilantro, finely chopped
- Heat olive oil in a large pot over medium heat.
- Add mushrooms and sauté until browned.
- Remove from pan and set aside.
- Increase heat to medium high, add ground beef.
- Break up ground beef with a spoon.
- Once ground beef is broken up, add onion, red pepper, carrots and a few sprinkles of red pepper flakes.
- Cook until beef is no longer pink and onion is translucent.
- Add garlic and cook for another minute.
- Stir in beer, bring to a boil and let reduce for about 2 minutes.
- Reduce heat to medium.
- Stir in remaining ingredients, mixing until well combined.
- Bring mixture to a bubble, cover reduce heat and simmer for at least 30 minutes, stirring occasionally.
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