This chunky beef chili with vegetables is a hearty meal that can be made with either ground beef or ground turkey breast.
Ingredients
- lean ground beef: 1 pound
- medium onion: 1 piece (chopped)
- medium green bell pepper: 1 piece (chopped)
- medium yellow bell pepper: 1 piece (chopped)
- medium carrot: 1 piece (diced)
- medium zucchini: 1 piece (diced)
- medium yellow squash: 1 piece (diced)
- tomatoes: 1 can (28 ounce can, crushed)
- kidney beans: 1 can (16 ounce can, drained)
- black beans: 1 can (16 ounce can, drained)
- tomatoes: 1 can (15 ounce can, diced)
- frozen white corn kernels: 1 cup
- garlic: 1 Tbsp (minced)
- ¼ tablespoons chili powder: 1 piece
- brown sugar: 1 Tbsp
- paprika: 0.5 tsp
- oregano: 0.5 tsp (dried)
- ground cayenne pepper: 0.5 tsp
- ground cumin: 0.5 tsp
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
Metric Conversion
Stages of cooking
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Break ground beef into small pieces in a large pot over medium heat; cook and stir until beginning to brown, 3 to 5 minutes. Add onion, bell peppers, and carrot; cook and stir until the vegetables begin to soften, 5 to 7 minutes. Add zucchini and squash; cook and stir until beef is completely browned, 3 to 5 more minutes.
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Drain excess liquid from the pot. Stir in crushed tomatoes, kidney beans, black beans, diced tomatoes, corn, and garlic; bring to a boil. Stir in chili powder, brown sugar, paprika, oregano, cayenne pepper, cumin, salt, and black pepper. Reduce the heat to low, cover, and simmer for 30 minutes.
