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Veggie Beef Chili

Veggie Beef Chili
"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."
8 ServingsPrep: 10 min. Cook: 30 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
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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
© Taste of Home 2013

2 of 2

Veggie Beef Chili (continued)

Directions (continued)

  • minutes or until the vegetables are tender. Yield: 8 servings (2
  • quarts).
Nutrition Facts: 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.
© Taste of Home 2013