Monday, August 20, 2012

Veggie and Beef Chili

I have a great vegetarian chili recipe but wanted to change it up since I was making a batch of chili for my friend who is expecting a baby this month.  Chili is such a versatile dish and its easy to adjust the flavors and ingredients.  This Veggie and Beef Chili is also a very freezer friendly dish.  I allow the chili to cool and place in a freezer bag.  When you are ready to have chili, just defrost in the fridge the night before and reheat the next day.  How simple and easy right?  This is great served on its own, over rice, or with corn bread.  I also love "chili mac", pasta with chili on top, yum!  This Veggie and Beef Chili is one of those dishes that stick to your ribs and won't leave you feeling hungry afterwards.  Enjoy!

Veggie and Beef Chili

½ pound ground beef
2 bell peppers, diced
1 onion, diced
28 ounce can crushed tomatoes
14.5 ounce can diced tomatoes
11 ounce can Mexicorn
15 ounce can hominy
15.5 ounce can black beans
2 tablespoons  and ½ teaspoon chili powder
1 tablespoon and ½ teaspoon cumin
½ teaspoon garlic powder
1 to 2 tablespoons vegetable oil


In a non-stick pan over medium-high heat, add ground beef.  Add in ½ teaspoons cumin, chili powder and garlic powder.  Cook for about 5 minutes until meat is mostly cooked.  Drain fat.

In a large pan over medium-high heat, add in vegetable oil, diced bell peppers and onion.  Cook for about 5 minutes until softened.

Add in diced tomatoes and crushed tomatoes to vegetables.

Drain and add in black beans, hominy, and mexicorn. 

Add in ground beef.  Stir in remaining chili powder and cumin.

Cover and cook over medium-low heat for at least 30 minutes.

Serve immediately.  Top with shredded cheese and/or sour cream (or plain greek yogurt).

You can also freeze this after chili is cooled in freezer bags.

Serves 6 to 8.