Beef & Veggie Chili

A quick and hearty beef chili packed with lean ground beef, vibrant vegetables, and rich tomato flavor, served with warm cornbread for a satisfying cool-weather meal.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $3.27/serving

Dietary

• Nut-Free
• Soy-Free
• High-Protein
• High-Fiber

Tags

• quick
• comfort food
• savory

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef (lean)
• 1 yellow onion (medium, chopped)
• 1 green bell pepper (chopped)
• 2 clove garlic (minced)
• 2 tablespoon chili powder
• 1 teaspoon ground cumin
• 14.5 ounce diced tomatoes (undrained)
• 15 ounce kidney beans (rinsed and drained)
• 0.75 cup water or beef broth
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 8.5 ounce cornbread mix
• 0.5 cup shredded cheddar cheese (for topping)
• 0.25 cup sour cream (for topping)

Instructions

1. Preheat oven according to cornbread mix package directions (typically 375-400°F). Prepare cornbread mix according to package directions in a small baking dish or muffin tin. Place in the preheated oven to bake while preparing the chili; it should bake for approximately 15-20 minutes.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it apart, until browned, about 5 minutes. Drain any excess fat.
3. Add the chopped yellow onion and green bell pepper to the pot. Cook for 5 minutes, stirring occasionally, until vegetables are slightly softened.
4. Stir in the minced garlic, chili powder, and ground cumin. Cook for 1 minute more until fragrant.
5. Pour in the diced tomatoes (undrained), rinsed and drained kidney beans, water or beef broth, kosher salt, and black pepper. Bring the chili to a simmer, then reduce heat to low, cover, and cook for 8-10 minutes, allowing the flavors to meld.
6. Ladle the Speedy Beef & Veggie Chili into bowls. Serve with the warm cornbread and offer shredded cheddar cheese and sour cream as optional toppings.

Notes

For a boost of fiber and flavor, try adding 1/2 cup of shredded carrots or zucchini with the onions and bell peppers. You can make the chili a day ahead as the flavors deepen overnight.

Nutrition (per serving)

• Calories: 490
• Protein: 33.5 g
• Carbohydrates: 50.1 g
• Fat: 19.5 g
• Fiber: 10.8 g
• Sodium: 920 mg
• Saturated Fat: 8.5 g
• Sugar: 9.1 g
• Cholesterol: 75 mg