Very Veggie and Beef Chili
Very Veggie and Beef Chili is a gluten free and dairy free main course. One serving contains 245 calories, 21g of protein, and 4g of fat. This recipe serves 8. This recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of bell pepper, beans, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. The Super Bowl will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.
Instructions
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.