Vegetable Beef Chili Recipe

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Marlene Muckenhirn's chili is big on fresh tomato taste. Says the Delano, Minnesota cook, "This recipe works well in a slow cooker."

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Vegetable Beef Chili Recipe

Prep: 15 min. Cook: 65 min.

Yield: 8-10 Servings

15 65 80

Ingredients

1 pound ground beef
6 medium tomatoes, cubed
2 medium green peppers, chopped
2 medium onions, chopped
3 garlic cloves, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) chili beans, undrained
3 tablespoons chili powder
1-1/2 teaspoons salt
1/2 teaspoon ground turmeric
1/2 teaspoon Italian seasoning
1/2 teaspoon ground cumin

Directions

In a 5-qt. Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, green peppers, onions and garlic. Cook over medium-low heat for 20-30 minutes or until vegetables are tender, stirring occasionally.
Add beans and seasonings; mix well. Simmer, uncovered, for 45-50 minutes or until thickened, stirring occasionally. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 cup) equals 194 calories, 5 g fat (2 g saturated fat), 22 mg cholesterol, 614 mg sodium, 25 g carbohydrate, 7 g fiber, 15 g protein.

Originally published as Vegetable Beef Chili in Taste of Home August/September 1995, p12