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Vegetable Beef Chili Recipe

Marlene Muckenhirn's chili is big on fresh tomato taste. Says the Delano, Minnesota cook, "This recipe works well in a slow cooker."
TOTAL TIME: Prep: 15 min. Cook: 65 min. YIELD:8-10 servings

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

  • 1. 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.
  • 2. 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.