Vegetable-Beef Chili
A hearty and flavorful vegetable-beef chili packed with beans, tomatoes, and spices, perfect for comforting family dinners or gatherings with a rich, spicy profile.
Ingredients
Instructions
- In a large pan, brown the ground beef.
- Add the chopped onion, canned string beans, stewed tomatoes, chili with beans, tomato sauce, chili seasoning, sliced carrots, and diced zucchini.
- Cook on low heat for 40 minutes.
- Add crushed red pepper, chili powder, salt, and pepper to taste.
- Continue cooking on low heat for an additional 20 minutes.
Tips & Substitutions
For a lighter version, substitute ground beef with ground turkey or chicken. You can also add more vegetables like bell peppers or corn for added nutrition and flavor. If you prefer spicier chili, increase the amount of crushed red pepper or chili powder. This recipe is flexible, allowing for various beans based on preference, making it versatile for different American recipes.
Serving Suggestions
Serve the vegetable-beef chili hot, garnished with fresh cilantro or chopped green onions. It pairs beautifully with cornbread or a side salad for a complete meal. For a heartier option, consider serving it over rice or with tortilla chips. This dish is perfect for gatherings or as part of a Christmas Spread, offering warmth and comfort.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the chili in freezer-safe containers for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in a saucepan over medium heat, stirring occasionally until heated through. You can also use a microwave, heating in short intervals.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable-Beef Chili contains roughly 634 calories, with 30g protein, 100g carbohydrates, and 16g fat. It is an excellent source of vitamin C (135% of the Daily Value), dietary fiber (110% of the Daily Value), and iron (69% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2939mg per serving (128% 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 make this chili in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Brown the ground beef and onion first, then transfer them to the slow cooker along with the other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours for a delicious, slow-cooked flavor.
What can I use instead of kidney beans?
If you don't have kidney beans, you can substitute them with black beans, pinto beans, or even chickpeas. Each of these options will still provide a hearty texture and complement the chili's flavors well.
Is this chili gluten-free?
This chili can be made gluten-free by ensuring that all canned products, particularly the chili seasoning and tomato sauce, are labeled gluten-free. Most beans and vegetables are naturally gluten-free, making this a suitable option for those with gluten sensitivities.
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).