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

Printable Recipe

Ingredients

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

Directions

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.

Vegetarian Stuffed Peppers

My friend Wendy came over for dinner and we made these vegetarian stuffed peppers together.  I was able to use ingredients I had already and it turned out well.  This is a nice change from the usual stuffed peppers with ground beef.   You could also make this vegetarian meal vegan by omitting the cheese.   I think next time I will add a little tomato paste, maybe a tablespoon or two to give it a bolder flavor.  I know traditional stuffed peppers usually have a tomato sauce.  Overall this is a winner and I would gladly make it again.   I served a simple salad to go along with the stuffed peppers too.  Just toss some salad greens, a diced avocado, and a sliced cucumber together with fat-free Italian dressing.  I'm happy I was able to serve Wendy a healthy dinner!

 

 

Vegetarian Stuffed Peppers

Printable Recipe

Ingredients

4 bell peppers

2 cups rice

15 ounce can black beans

11 ounce can Mexicorn (by Green Giant)

½ cup shredded mozzarella cheese

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon garlic, minced

salt and pepper to taste

2 tablespoons olive oil

 

Directions

Preheat oven to 375 degrees F.   

Cut peppers in half.  Remove tops and seeds. 

Grease a 9x13 inch baking dish with olive oil.  Arrange halved peppers in the baking dish.

 

In a large bowl, mix together rice, black beans, corn, cheese, cumin, chili powder, garlic, salt and pepper.

 

Spoon filling into each pepper half.  Top with additional cheese if desired.

Bake 30 minutes.

 

Serve immediately.

Serves 6 to 8.