beef chili with vegetables

beef chili with vegetables

Chili without beans? Yes, this one is chock full of tender chunks of beef and colorful vegetables.
The spicy broth packs enough heat to satisfy your crew on a wintry day. Thanks to MB for sharing this one.

beef chili with vegetables

Print Recipe
Serves: 12 Cooking Time: 1 hour 10 minutes


  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 tablespoons chili powder
  • 2 teaspoons sea salt
  • 1 teaspoon cumin
  • 1 teaspoon garlic salt
  • 2 pounds beef stew meat, ½” cubes
  • 2 (28 ounce) cans diced tomatoes
  • 4 cups water
  • 2 (4 ounce) cans green chilies
  • ½ (4 ounce) can jalapeño chilies (optional)
  • ½ teaspoon oregano
  • ½ teaspoon thyme
  • 1 bay leaf
  • 2 carrots, chopped
  • 2 yellow zucchini, chopped
  • 2 green zucchini, chopped
  • 1 red bell pepper, chopped
  • 5 kale leaves, shredded
  • garnish: green onion & cilantro



Heat olive oil in an extra large soup pot over medium-high heat.


When hot, add onion to the pot and cook until translucent.


Meanwhile, combine chili powder, sea salt, cumin and garlic salt in a large zip lock bag. Add raw stew meat to bag and shake to coat all sides.


Add beef to cooked onions and brown on all sides.


Add the diced tomatoes and water to the pot of onions and stew meat.


Add green chilies, jalapeño (if using), carrots, oregano, thyme and bay leaf. Bring to boil then turn heat down to medium and simmer for about 40 minutes, stirring occasionally.


Add zucchini and red pepper, and cook for another 20 minutes.


Add kale and finish cooking for 10 more minutes.


Garnish with sliced green onions and fresh cilantro.

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