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Veggie Beef Chili

Meryl Downing
Chili is the perfect comfort food on a cold winter day. Made extra healthy with hidden veggies from the food processor.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dinner
Cuisine American
Servings 10


  • 1 lb ground beef
  • 1 onion
  • 2 carrots
  • 2 ribs celery
  • 1 bell pepper any color
  • 1 t salt
  • 10 grinds fresh pepper
  • 4 cloves garlic minced
  • 1 T paprika
  • 2 T chili powder
  • 2 t cumin
  • 2 T brown sugar
  • 2 T Worcestershire
  • 2 T red wine vinegar
  • 2-3 cans beans any combination of kidney, black, red, pinto
  • 1 can tomato paste plus rinsed with 1 can of water
  • 2 28 oz cans tomatoes crushed, diced, or whole are fine
  • Serve with shredded cheese plain yogurt, avocado or guacamole, lime wedges and tortilla chips or crackers


  • Set a large soup pot over medium heat and begin browning beef (I did not add any oil, just used the fat from the beef to saute the veggies).
  • While the beef is browning, process all veggies in a food processor (not garlic) until finely diced.
  • 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.
  • When beef is browned, add garlic, tomatoes (can also be done in the food processor as chunky or smooth as you like) and all other ingredients and simmer 1 to 2 hours on low, stirring occasionally.
  • Garnish and serve.
Keyword Chili, Hidden Veggies