Beef Vegetable Chili

Bowls of chili with toppings in front of the pot of chili.

5 from 2 votes

Beef Vegetable Chili is the perfect comfort food on a cold winter day! This hearty meat and veggie chili is loaded with ground beef, beans, tomatoes, a perfect blend of spices, and is made extra healthy with hidden veggies from the food processor! Full of amazing flavor, this is our go-to favorite chili!

Prep Time30

Cook Time1

Total Time1 30

Course: Dinner

Cuisine: American

Servings:

Calories: 208kcal

Author: Meryl Downing

Equipment

food processor

Ingredients

1 pound ground beef
1 onion roughly chopped
2 carrots roughly chopped
2 ribs celery roughly chopped
1 red bell pepper roughly chopped
1 teaspoon kosher salt
10 grinds fresh black pepper
4 cloves garlic
2 Tablespoons chili powder
1 Tablespoon paprika
2 teaspoons cumin
2 Tablespoons brown sugar
2 Tablespoons Worcestershire
1 Tablespoon red wine vinegar
2 15 oz cans beans any combination of kidney, black, red, or pinto (drained and rinsed)
1 6 oz can tomato paste plus rinsed with 1 can of water
2 28 oz cans tomato a combination of crushed, diced or whole peeled
Toppings shredded cheese, plain yogurt, avocado or guacamole and tortilla chips or crackers

Instructions

Set a large soup pot over medium high heat and begin browning the ground beef, breaking it up with a wooden spoon.
While the beef is browning, pulse all veggies (not garlic) in a food processor until finely minced.
Move the beef to one side of the pot and add your veggies to the other side, letting the beef finish browning and the veggies saute in the beef drippings. Stir each side occasionally but try to keep them separated. Season the beef and veggies with salt and pepper.
When the beef is fully browned, drain the fat if you wish. Then add garlic (minced in food processor) and mix everything together. Add tomatoes (whole tomatoes can also be done in the food processor as chunky or smooth as you like) and all other ingredients. Simmer chili on low for 1 hour (or more is fine!), stirring occasionally.
Serve with lots of toppings!

Notes

The veggies in this recipe add nutrition, but they are also optional. If you don't have celery, not a problem. Only 1 carrot, that's okay! Leave things out if you want and use what you have! The veggies in the finished chili are pretty unnoticeable!
Store leftover chili in the fridge for up to 4 days or in the freezer for up to 4 months.
Serve with Cheesy Honey Skillet Cornbread!

Nutrition