Time for another recipe! The winter months always make me crave warm foods. I’ve been cooking away making soups, chilis and stews. This beef and vegetable chili is a bit different than the turkey version I posted years and years ago. Fun fact: it was my first recipe post ever!
This healthy version of a chili is packed full of veggies, protein and flavor! We received an entire cow for our garage freezer so I’ve started to create more meals using beef. This is now a staple of mine and good news, you can freeze it! I recommend making it ahead of time to eat for the coming week. You can also save it for later in the freezer or perhaps make it for a new mama. Perfect postpartum eat! Warm and nutritious foods are easier for the body to digest and what I crave on a cold day. Trust me, y’all are going to love it!
AND fun fact about my chilis, there are NO bean or corn. I try to stay away from these foods as they are hard on the bod.
1.5 lbs. ground beef
1 onion, diced
3 cloves of garlic minced
2 bell peppers diced – I used a red and yellow
1 large sweet potato diced
5 large carrots peeled & sliced
1 large zucchini diced
1 14 oz can of diced tomatoes
1 can of tomato sauce
3 Tbsp. of chili powder
1 Tbsp. of dried oregano
1 Tbsp. of dried basil
2 tsp. of cumin
1 tsp. of salt
1 tsp. of pepper
1. Sauté onions and garlic in a large saucepan over medium heat. About 5 minutes until onion are translucent.
2. Add in ground beef to the saucepan and cook. Drain excess fat.
3. Transfer the cooked onions, garlic and meat mixture to your crockpot.
4. Add all of the chopped vegetables, canned tomatoes, tomato sauce and spices to the crockpot (not garnishes).
5. Stir all ingredients until they are evenly mixed.
6. Set the crockpot on LOW, cover and cook for about 5 hours. Check around 4 to see if it is done. Veggies should be tender. Continue cooking another hour if it’s not done.
7. Serve in individual bowls and garnish with the goodies of your choice. Enjoy!