Tex-Mex Beef and Veggie Chili
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 2 pounds ground beef, 93% lean
  • Sea Salt and coarse black pepper
  • 3 tbsp. chili powder
  • 1 tbsp. ground cumin
  • 1 tbsp. chipotle chili pepper
  • 1 tsp. crushed red pepper flake
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced or pressed
  • 1 medium zucchini, diced
  • 2 jalapeño peppers, seeded and chopped
  • 1 can reduced sodium black beans, rinsed and drained
  • 1 can spicy chili beans, rinsed and drained
  • 2 cans fire-roasted corn kernels
  • 2 cans fire-roasted tomatoes
  • 2 cups reduced-sodium chicken stock
  • Cilantro for garnish
Instructions
  1. Heat a deep pot or Dutch oven over medium-high heat.
  2. Add olive oil to the pot. Add ground beef and brown, crumbling as it cooks.
  3. Add salt, pepper, chili powders, cumin and red pepper; stir to toast spices.
  4. Add onion, peppers, garlic, zucchini and jalapeños; partially cover and cook to soften, 8-10 minutes, stirring occasionally.
  5. Add beans, corn, tomatoes and stock, and bring to a boil.
  6. Reduce heat and simmer for 20 minutes or until ready to serve.
Recipe by Becky's Best Bites at https://beckysbestbites.com/tex-mex-beef-veggie-chili/