Very Veggie and Beef Chili Recipe

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 tablespoons chili powder
• 1 tablespoon brown sugar
• teaspoon paprika
• teaspoon dried oregano
• teaspoon ground cayenne pepper
• teaspoon ground cumin
• teaspoon salt
• teaspoon ground black pepper

Directions

Step 1: In a large pot, break the ground beef into small pieces over medium heat. Cook and stir until the beef starts to brown, about 3 to 5 minutes.

Step 2: Add the chopped onion, bell peppers, and diced carrot to the pot. Stir occasionally and cook until the vegetables begin to soften, around 5 to 7 minutes.

Step 3: Add the diced zucchini and yellow squash. Continue to cook and stir for another 3 to 5 minutes, until the beef is fully browned and the vegetables are tender.

Step 4: Drain any excess liquid from the pot. Stir in the crushed tomatoes, kidney beans, black beans, diced tomatoes, corn, and minced garlic. Bring the mixture to a boil.

Step 5: Once boiling, add the chili powder, brown sugar, paprika, oregano, cayenne pepper, cumin, salt, and black pepper. Stir well to combine.

Step 6: Reduce the heat to low, cover the pot, and let it simmer for 30 minutes, stirring occasionally. This allows the flavors to meld and the dish to thicken.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.