Veggie Beef Chili
Chili is the perfect comfort food on a cold winter day. Made extra healthy with hidden veggies from the food processor.
- 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.