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Veggie Beef Chili Recipe

"Folks who like their chili hot really get a kick out of this zippy recipe," pens Amy Baxter of Bishop, California. "I serve steaming bowls of it with oven-fresh corn bread. It's chockfull of garden goodness—with two kinds of squash , tomatoes, green chilies, black beans, etc.—that you can leave out the meat altogether and not miss it a bit."

This recipe is:

Healthy

Diabetic Friendly

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Veggie Beef Chili Recipe

Prep: 10 min. Cook: 30 min.

Yield: 8 Servings

10 30 40

Ingredients

1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1 large onion, chopped
1 medium zucchini, diced
1 medium yellow summer squash, diced
1 medium sweet red pepper, chopped
1 can (15-1/2 ounces) hominy, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
1 cup light beer or beef broth
1 can (4 ounces) chopped green chilies
1 tablespoon minced fresh parsley
2 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons dried coriander
1 teaspoon minced fresh cilantro
1 teaspoon chili powder
1/4 teaspoon cayenne pepper

Directions

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the zucchini, yellow squash and red pepper; cook and stir until crisp-tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. Yield: 8 servings (2 quarts).

Nutritional Analysis: One serving (1 cup) equals 223 calories, 6 g fat (2 g saturated fat), 21 mg cholesterol, 439 mg sodium, 23 g carbohydrate, 7 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

Originally published as Vegetable Beef Chili in Light & Tasty December/January 2002, p48

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Veggie Beef Chili

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(1-1) of 1 reviews

Reviewed on Dec. 16, 2012 by bnnybtt

I have been making this chili for years and everyone who has tasted it loves it. I have yet to put the beef in it and even the meat lovers have enjoyed it.