Beef & Veggie Chili

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.

More Chili Recipes to Enjoy

• Easy Two Bean Beef Chili
• Couldn’t Be Easier Mexican Two Bean Chicken Chili
• 30 Minute White Chicken Chili
• Rotel Chili

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Yield: 8 servings

Beef & Veggie Chili

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You'll get a healthy portion of veggies with this easy Beef & Veggie Chili along with a lot of delicious, bold flavor.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 1 tbsp olive oil
• 1 (8 oz) pkg cremini mushrooms, quartered
• 1 1/3 lb ground beef
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 medium 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, drained and rinsed
• 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
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/3 cup fresh cilantro, finely chopped

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add mushrooms and sauté until browned.
3. Remove from pan and set aside.
4. Increase heat to medium high, add ground beef.
5. Break up ground beef with a spoon.
6. Once ground beef is broken up, add onion, red pepper, carrots and a few sprinkles of red pepper flakes.
7. Cook until beef is no longer pink and onion is translucent.
8. Add garlic and cook for another minute.
9. Stir in beer, bring to a boil and let reduce for about 2 minutes.
10. Return sauteed mushrooms back to the pan.
11. Reduce heat to medium.
12. Stir in remaining ingredients, mixing until well combined.
13. Bring mixture to a bubble, cover reduce heat and simmer for at least 30 minutes, stirring occasionally.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 291Total Fat: 16gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 67mgSodium: 682mgCarbohydrates: 14gFiber: 4gSugar: 4gProtein: 24g

ENJOY!

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