beef chili with vegetables

Three striped bowls sitting on a black and white towel filled with beef chili with veggies, a spoon in the center bowl.

Chili without beans? Definitely! This one is chock-full of tender chunks of beef and colorful vegetables, and the spicy broth packs enough heat to satisfy your crew on a wintry day.

beef chili with vegetables

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

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 tablespoons chili powder
  • 2 teaspoons kosher salt
  • 1 teaspoon cumin
  • 1 teaspoon garlic salt
  • 2 pounds beef stew meat,
  • cut into ½-inch cubes
  • 2 (28-ounce) cans diced tomatoes
  • 4 cups water
  • 2 (4-ounce) cans green chilies, chopped
  • ½ (4-ounce) can jalapeño peppers, chopped (optional)
  • 2 carrots, chopped
  • ½ teaspoon dried oregano,
  • or 1½ teaspoons freshit
  • ½ teaspoon dried thyme,
  • or 1½ teaspoons fresh
  • 1 bay leaf
  • 2 yellow zucchinis, chopped
  • 2 green zucchinis, chopped
  • 1 red bell pepper, chopped
  • 5 kale leaves, shredded
  • Sliced green onions, for garnish
  • Cilantro, for garnish

Instructions

1

Heat the olive oil in an extra-large stockpot (8 to 10 quarts) over medium. When the oil is hot, add the onion and cook for about 5 minutes, until translucent.

2

Meanwhile, combine the chili powder, salt, cumin, and garlic salt in a large resealable bag. Add the raw stew meat to the bag, and shake it to coat all sides with the spice mixture.

3

Add the beef to the cooked onions and brown on all sides.

4

Add the diced tomatoes and water to the pot. Stir, then add the green chilies, jalapeños (if using), carrots, oregano, thyme, and bay leaf. Bring to a boil, then simmer for about 40 minutes, stirring occasionally.

5

Add the zucchinis and red pepper and cook for another 20 minutes. Add the kale and simmer for 10 more minutes.

6

Garnish with a sprinkling of the green onions and fresh cilantro.

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