Ingredients

1 tablespoon olive or other vegetable oil
1 pound ground round
1 large sweet red pepper, coarsely chopped
1 large onion, coarsely chopped
6 cloves garlic, sliced
2 jalapeno peppers, finely chopped
2 (15-ounce) cans pinto or kidney beans, drained
2 (14 1/2-ounce) cans original flavor stewed tomatoes
2 cups water
2 medium-size carrots, sliced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano leaves
1 teaspoon salt
1 medium zucchini, cut into 1/2-inch pieces
2 cups fresh or frozen yellow corn kernels
1/4 cup chopped fresh cilantro leaves, optional

Directions

1. In 4- to 6-quart saucepan, heat oil. Crumble beef into oil and saute until well browned. Add red pepper, onion, garlic and jalapenos; saute until lightly browned.
2. Add beans, tomatoes, water, carrots, chili powder, cumin, oregano, and salt to beef mixture. Bring to a boil. Cook 10 minutes.
3. Add zucchini and corn to chili. Reheat to a boil and cook, covered, 5 to 10 minutes longer or until vegetables are just tender. Stir in cilantro, if desired, and serve.

A colorful array of fresh vegetables adds to the excitement of this big-batch chili. Serve it for a crowd or freeze half for a second quick meal.

Beef Vegetable Chili
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