- 1 pound lean ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 carrot, diced
- 1 zucchini, diced
- 1 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 1/4 tablespoons chili powder
- 1 tablespoon brown sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Break ground beef into small pieces into a large pot over medium heat; cook and stir until beginning to brown, 3 to 5 minutes. Add onion, green bell pepper, yellow bell pepper, and carrot to ground beef; cook and stir until the vegetables begin to soften, 5 to 7 minutes. Stir zucchini and yellow squash into the beef mixture; continue cooking until the beef is completely browned, 3 to 5 minutes more. Drain excess liquid from the pot and return to medium heat.
- Stir crushed tomatoes, kidney beans, black beans, diced tomatoes, corn, and garlic into the beef mixture; bring to a boil. Season mixture with chili powder, brown sugar, paprika, oregano, cayenne pepper, cumin, salt, and black pepper.
- Reduce heat to low, place a cover on the pot, and cook chili at a simmer for 30 minutes.
05/05/2018
recipepes.com
Very Veggie and Beef Chili, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
