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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Half rich beefy chili, half veggie chili, this recipe is the best of both worlds! I combined one batch of beef chili with one batch of veggie chili in the same pot. Beef to make my husband happy and veggies to make his heart happy! Ingredients:
2 lbs 93% lean ground beef |
2 medium onions, diced |
2 -3 tablespoons chopped garlic |
1 1/2 green bell peppers, chopped |
1 red bell pepper, diced |
2 small zucchini, diced |
1/4 cup chopped cilantro |
1 (15 ounce) can corn, drained |
1 (15 ounce) can tomato sauce |
1 (15 ounce) can diced tomatoes |
1 (15 ounce) can black beans, drained and rinsed |
1 (15 ounce) can pinto beans, drained and rinsed |
2 packages chili, mix (wick fowler or carol shelby(seasoning only. dont follow directions on the boxes!) |
fat free cheddar cheese, light sour cream, cilantro and chopped onion to garnish |
Directions:
1. Spray a large stockpot with cooking spray.
2. Brown ground beef in pan.
3. While beef is browning, chop/dice onions,garlic, peppers, zucchini and cilantro. Set aside.
4. When beef is no longer pink, drain and rinse with hot water to remove any remaining fat. Set aside.
5. Rinse and dry stockpot.
6. Spray stockpot again with cooking spray.
7. Add chopped veggies to pan and saute until limp.
8. Add cilantro, corn, tomato sauce, diced tomatoes and both beans.
9. Stir to combine.
10. Fill tomato sauce can and diced tomato can with water and add to pan.
11. Stir in seasonings from both chili mix packages. (I omit the salt and only use 1 package of red pepper.) Set the 2 packages of masa aside.
12. Cover and simmer until you can't stand the smell! If needed, mix masa with water and add to the chili to thicken a few minutes before serving.
13. Enjoy with fat free cheddar cheese, light sour cream, additional cilantro, chopped onion or anything else you choose!
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