I am always looking for ways to eat more vegetables and this
chili con carne recipe with vegetables is right up my alley. I
think I like this chili more as a leftover just because it is super
tasting in a half of pita bread with a bit of cheese, extra onions,
and maybe some lettuce if I’m feeling a bit wild.
Another thing that I like about this chili con carne with
vegetables is that it takes less than an hour to cook. What
mom wouldn’t want to make a great pot of chili in about an hour?
For that matter, what person wouldn’t want to make chili in a short
amount of time?
Chili con Carne with Vegetables
• 1 pound lean ground beef
• 2 medium onions, chopped
• 1 medium red pepper, chopped
• 1 medium green pepper, chopped
• 1 teaspoon minced garlic
• 1 /4 cup + 1 Tbls. chili powder
• 2 teaspoons cumin
• 1 teaspoon cinnamon
• 2 Tbls. vegetable oil
• 2 16 oz cans red kidney beans
• 2 14 oz cans diced Italian tomatoes
• 1 large, diced zucchini
• 2 teaspoons salt
Drain and rinse the 2 cans of red kidney beans.
In a large saucepan, place oil and heat over medium heat.
Add onions to oil and cook just until the onions begin to soften.
Add red and green peppers and the minced garlic. Cook 3
additional minutes until the peppers start to soften as well.
Add the ground beef, chili powder, cumin, and cinnamon.
Stir and cook over medium high heat until beef is browned.
Add tomatoes, beans and salt to the cooked beef and peppers.
Simmer for 15 minutes then add the chopped zucchini. Cook for
an additional 15 minutes, stirring occasionally.
Cook’s note: If you’re interested in adding a bit of a
fiery kick to this chili, consider serving it with fresh chopped
jalapenos. You could also add jalapenos when cooking the
peppers. The fresh jalapenos will be hotter than the cooked
ones, but they do add a great flavor to the chili con carne.