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Veggie Beef Chili

Total Time

Prep: 10 min. Cook: 30 min.


8 servings (2 quarts)

"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."


  • 1 pound lean ground beef (90% lean)
  • 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


  1. 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.

Nutrition Facts

1 cup: 223 calories, 6g fat (2g saturated fat), 21mg cholesterol, 439mg sodium, 23g carbohydrate (0 sugars, 7g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

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