Beef and Vegetable Chili
A tried and true family favourite chili recipe combining the best of both worlds - hearty, meaty chili and colourful, healthy vegetables.
Servings 6 servings
Ingredients
- 1/2 lb lean ground beef
- 1/2 lb Italian sausage your choice of mild, sweet or spicy, crumbled
- 2 onions chopped
- 2 garlic cloves minced
- 2 - 3 cups chopped vegetables such as mushrooms red pepper, zucchini, carrots and/or corn kernels
- 14 oz can diced tomatoes drained
- 14 oz can crushed tomatoes
- 2 - 19 oz cans red kidney beans drained
- 1 - 19 oz can chick peas drained
- 2 tbsp chili powder
- 1 tsp cumin
- 1/4 tsp red pepper flakes optional
- 2 tbsp BBQ sauce whatever brand you like
- 2 tbsp ketchup
- 1 tbsp lemon juice or apple cider vinegar
Instructions
- Add a little bit of oil to a large skillet, saucepan or pot. Brown the meat and onions over med-high heat, breaking up any large bits. Drain excess fat if necessary.
- Add onions, garlic and vegetables and continue to cook for another minutes until vegetables have softened.
- Next, add in the spices, BBQ sauce, ketchup and lemon juice and stir well.
- Finally, pour in the beans and tomatoes, cover and simmer until vegetables are tender, about 10 minutes or until you are ready to eat! The longer it simmers, the more the flavours will blend.
Notes
If you don't want to use Italian Sausage, you can use all ground beef.
This can be made in a slow cooker as well. Simply brown the meat and onions first, and then add in the rest of the ingredients. Cook on low for 4 - 6 hours.
*You can make this recipe in a pressure cooker as well, just be sure to add in an extra cup of liquid (water or broth) or whatever amount suggested by the manufacturer. Cook on high pressure for 10 minutes, and then either quick or natural release - your choice, chili is very forgiving!!