Tex-Mex Beef and Veggie Chili adds corn, black beans, bell pepper, zucchini, jalapeños & taco seasonings to make a healthier version of a traditional chili. Loaded with veggies and amped up with the tex-mex flavors this ain’t your mama’s chili…no it’s much better!!

*My affiliate links are used in this post. However this does not influence or change my opinion. Thanks for using them and helping support my family and my blog!*

The ingredient list for my Tex-Mex Beef and Veggie Chili may seems lengthy, but I guarantee you that it is worth it!! I actually did forget the onion and garlic in this picture, so you actually have a couple more ingredients to add to the list.

Do you think chili should be considered soup?

I don’t see why not. You eat it with a spoon, in a bowl and put fun toppings on it just like a soup. However it is usually thicker than a soup…Just a random thought…

Just take a look at this simmering pot of yumminess!! Once you get my Tex-Mex Beef and Veggie Chili going in an Enameled Cast Iron Dutch Oven, it comes together very quickly! And your house will be smelling amazing too!!

Now you might be asking…or I am just gonna tell you anyways…what is the motivation behind this Tex-Mex Beef and Veggie Chili? It is all this rainy, chilly, damp, dreary weather that we have been having!

This cold, wet weather really puts me in a “I don’t wanna do anything mood!” No motivation!! It has been like this ALL WEEK here and I just hate it!! I really do hate it for y’all up in the Northwest where it is like this a lot or for those of you that have to deal with snow! Yikes, I just couldn’t do it!! Sorry…

Now this will put a smile on your face no matter what the weather!!

Pair it with my Jalapeno Cheddar Cornbread Mini Muffins and you’ve got the perfect dinner to warm you up on those chilly winter nights!

My inspiration for my Tex-Mex Beef and Veggie Chili came from one of my cooking idols, Rachael Ray, and her Feed-A-Neighbor Turkey and Veggie Chili.

Here is the recipe for Tex-Mex Beef and Veggie Chili:

Tex-Mex Beef and Veggie Chili

 

Save Print

Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Author: Becky's Best Bites

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.

3.2.2925