You may use either ground beef or ground turkey breast to make this substantial dish of chunky meat chili with vegetables.
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
Ingredients
- 1 pound lean ground beef
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 1 medium 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
Instructions
- Break ground beef into small pieces in a large pot over medium heat; cook and stir until beginning to brown, 3 to 5 minutes. Add onion, bell peppers, and carrot; cook and stir until the vegetables begin to soften, 5 to 7 minutes. Add zucchini and squash; cook and stir until beef is completely browned, 3 to 5 more minutes.
- Drain excess liquid from the pot. Stir in crushed tomatoes, kidney beans, black beans, diced tomatoes, corn, and garlic; bring to a boil. Stir in chili powder, brown sugar, paprika, oregano, cayenne pepper, cumin, salt, and black pepper. Reduce the heat to low, cover, and simmer for 30 minutes.
Nutrition Facts
| Calories | 337 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 11 g |
| Protein | 20 g |
| Saturated Fat | 5 g |
| Sodium | 719 mg |
| Sugars | 6 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I wanted a classic beef chili with some veggies, and this was great. No surprises.
I’ve been making this with my own alterations for over 2 years! So gooood! I personally replace the recommended chili seasonings with a McCormick’s Mild Chili seasoning envelope. Comes out great every time! Thank you Jen for an incredible recipe!
It was very good and filling. My husband said that he would have it again.
I loved this! I simplified the recipe some (same color peppers, two zucchini instead of a yellow squash.
My wife andI make this at least once a week. It can get expensive, because we only use organic vegetables and organic beef. But a lot of you are right, it’d very good and very healthy. Love this recipe. 10/10.
The extra veg was a plus. The lack of spices and overabundance of sugar was not. It is somehow too sweet and bland at the same time. I would recommend halving the sugar and upping the spices. The vegetables used all have a bit of sweetness to them already, I ended up also adding a generous amount of Sriracha for it to be pallatable.
My new go to dinner recipe! Full of flavor and easy to make. Each time I make it, it tastes slightly different as I’m flexible with the veggies and amount of spice I put in it. Leaves everyone warm and full!
This is my very favorite chili loaded with vegetables
We loved this combination of vegetable soup and chili. I actually added a few extra vegetables (some frozen chopped broccoli, for instance) and had to substitute in a can of Rotel Original because I was a can of tomatoes short. It was so good that I will do so in the future as well.
If I call it taco soup, some of my kids enjoyed it more. I added cilantro and topped it with olives, cheese, sour cream, chopped onion, avocado and salsa. It was DELICIOUS!!!
Absolutely delicious! We halved the recipe but accidentally doubled the chili powder. It turned out so well that we’ll double the chili powder again next time.
This recipe is fantastic! It can be a ‘kitchen sink’ of leftover veggies or follow the recipe as is – I’ve made it several times and try to keep individual servings in the freezer for days when there is nothing for lunch. Chop some lettuce, add some tortilla chips and you have yourself a taco salad! Thanks for sharing your recipe – it’s become a family fav!
We liked this recipe and it can be adapted for slow cooker.! Made it with lean ground turkey and after step 2, put it in slow cooker on high for 4 hours (I think it would be fine on low for even longer). A little sweet for us so would reduce the brown sugar and increase the cumin and chili powder next time but overall a good recipe and will definitely use it again.
Really great way to get plenty of fiber…I always used sugar in my chili, but the brown sugar really topped it off…I will never use plain sugar again…if you can have sugar and carbs in your diet, don’t leave the brown sugar out. I didn’t have the peppers so I used okra instead…Worked out well…This recipe is versatile, you can add whatever vegetables you have on hand…
I liked it but I wasn’t crazy about it. I think the problem could have been I made it too spicy. Next time I would add less pili pili and pepper. I omitted the brown sugar and corn. I used ground seitan instead of ground beef to make it vegetarian.
I’ve made this numerous times and have always changed the recipe just a bit when I make it, primarily by adding different types and quantities of veggies- and this recipe is great for that kind of thing! I don’t care for the paprika, so that’s the only spice I skip, and add extra chili powder in its place.
STARBOARDJEN thank you so much for this recipe. When I saw the recipe with all of those veggies, I knew I had to make it. There were some changes due to what I had on hand (I used a meatloaf mix of beef, pork, & veal, tomato sauce instead of crushed tom., black & pinto beans, and no corn. I served it with shredded cheddar and sour cream. We all loved it. My brother even had 2nds, something he never does. This is a definite keeper.
This is really good, great dish for getting your veggies, the squash is slightly sweet so I left out the brown sugar, also the zucchini, it is out of season; it makes lots
This dish is absolutely great. Lots of vegetables, great flavor. I don’t use the brown sugar, and it was still great. Added cut green beans. Wonderful!!
I loved this recipe. I’ve been on the search for the perfect chili with the best selection of veggies and one that also packs a great amount of flavor with just the right seasonings. Its hearty, mild heat and great texture. I made it without the black beans and added a little bit of extra salt to my liking and it came out perfect. Needless to say, I’ll definitely be making this time and time again.
So hearty and tasty! Love this chili!