Chili Con Carne and Veggies
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 Servings
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Calories
728 kcal
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Course
Main Course
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Cuisine
American
Chili Con Carne and Veggies
Description
Chili Con Carne and Veggies involves ground beef and cubed chuck roast browned and cooked with a medley of diced onion, red bell pepper, and both green and yellow zucchini. The blend of chili powder, cumin, paprika, garlic, salt, and pepper lends the dish aromatic warmth. Incorporating canned diced tomatoes and green chilis creates a robust tomato base, complemented by tomato paste and beef broth. Simmering under low heat melds flavors and tenderizes the meat. Cornstarch mixed with water thickens the broth slightly according to preference. Finished with toppings such as sour cream, Greek yogurt, cheese, avocado, and cilantro, the stew allows for personal taste adjustments and a creamy or fresh accent. This recipe balances protein, vegetables, and traditional chili spices in a cooked, simmered one-pot dish suitable for a main course.
Ingredients
- 1 pound ground beef
- 1 1/2 pounds chuck roast cut in 1/2" pieces, or top sirloin
- 2 tablespoons olive oil
- 1 onion diced, large
- 1/2 red bell pepper diced, large
- 1 cup zucchini green, diced
- 1 cup zucchini diced, yellow
- 2 tablespoons chili powder
- 1 1/2 tablespoons cumin
- 1 teaspoon paprika
- 3 garlic minced, cloves
- 1 teaspoons kosher salt
- 1/2 teaspoon black pepper ground
- 1 diced tomatoes Rotel brand, canned
- 1 green chilis Rotel brand, canned
- 2 tablespoons tomato paste
- 2 cups beef broth or 2 cups water with two teaspoons beef bouillon concentrate
- 1 teaspoon corn starch or arrowroot, mixed with 2 tablespoons water
- toppings
- sour cream
- Greek yogurt
- cheese
- avocado diced
- cilantro
Instructions
- In a large skillet heat oil on medium-high. Add the ground beef and break up with spoon. As it is cooking add the chuck roast. Drain any water/grease from the meat and then add the onion and continue to cook until translucent. Add the red pepper and vegetables. Stir in the spices: garlic, chili powder, paprika, cumin, salt, pepper until all the ingredients are well coated.
- Add the diced tomatoes, tomato paste, and beef broth. When the stew begins to reach a slight boil reduce the heat to simmer. Cover and cook for 30 minutes.
- If you would like to thicken the broth stir in the cornstarch mix and cook until desired consistency is reached. Serve with your favorite toppings
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 728 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 728kcal | 36% |
| Carbohydrates | 20g | 7% |
| Protein | 62g | 124% |
| Fat | 46g | 71% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 25g | 147% |
| Trans Fat | 2g | 100% |
| Cholesterol | 183mg | 61% |
| Sodium | 1264mg | 53% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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