Ada'S Vegetable Chili
A hearty vegetable chili packed with beef, beans, and vibrant vegetables, perfect for comforting family dinners or potlucks, with rich flavors and satisfying texture.
Ingredients
Instructions
- In a 5-quart pot, combine diced celery, carrots, kidney beans, and tomato soup.
- Fill the empty tomato soup cans with water and add to the pot.
- Cook over low heat, stirring occasionally.
- In a large skillet, brown the ground beef, stirring frequently to keep it in small pieces.
- Add salt and pepper to taste.
- Pour the browned beef into the pot.
- In the same skillet, brown the green pepper and onions, then add them to the pot.
- Simmer the mixture over low heat for at least 4 hours, stirring occasionally.
- One hour before serving, add diced potatoes and cook until tender.
Tips & Substitutions
For added flavor, consider using ground turkey or a mix of beans instead of just kidney beans. You can also enhance the chili’s heat by adding jalapeños or a dash of hot sauce. If you prefer a thicker chili, reduce the water or let it simmer longer. This recipe is versatile, much like the Ground Beef And Macaroni Casserole, so feel free to add other vegetables.
Serving Suggestions
Serve the chili hot, garnished with shredded cheese, sour cream, or fresh cilantro for added flavor. It pairs beautifully with cornbread or a side salad. For a heartier meal, consider serving it alongside the Hamburger Harvest Casserole. You can also offer tortilla chips for dipping or topping.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over low heat, stirring occasionally, or microwave in a covered bowl until heated through. For longer storage, freeze in portions for up to 3 months and thaw in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Ada'S Vegetable Chili contains roughly 1632 calories, with 56g protein, 235g carbohydrates, and 55g fat. It is an excellent source of dietary fiber (180% of the Daily Value), vitamin A (129% of the Daily Value), and protein (111% of the Daily Value). Note that it is relatively high in sodium, at 553mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried?
Yes, canned beans are a convenient substitute. Just drain and rinse them before adding to the pot. This saves time and ensures your chili cooks faster. If using canned beans, add them during the last hour of cooking to prevent them from becoming too soft.
How can I make this chili vegetarian?
To make a vegetarian version, substitute the ground beef with lentils or textured vegetable protein and use vegetable broth instead of water. You can also increase the variety of beans and add more vegetables like zucchini or corn for a hearty, filling chili.
What can I do if the chili is too spicy?
If your chili turns out too spicy, you can balance the heat by adding a dollop of sour cream or some shredded cheese when serving. Additionally, stirring in a bit of sugar or honey can help mellow the spiciness. Adding more diced potatoes can also absorb some heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).