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Vegetable Beef Chili

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.
  • Makes
    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

  • 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.
Nutrition Facts
1 cup: 194 calories, 5g fat (2g saturated fat), 22mg cholesterol, 614mg sodium, 25g carbohydrate (6g sugars, 7g fiber), 15g protein.

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