Chili with veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
• Chili powder, 3 tbsp • Pepper, black, 1 tbsp • Carrots, raw, 1 cup, chopped • Onions, raw, 1/2, chopped • Zucchini, 1 cup, grated thin• Sweet Corn, Canned, 2 cup • Beans, black, 2 cup • Beans, red kidney, 2 cup • Beans, pinto, 2 cup • Dark Red Kidney Beans, 2 cup • Adobo, 2 tsp • beef broth (low sodium), 1 cup • *Lawry's Seasoned Salt, 1 tsp • Cannellini/White Kidney Bean, 2 cup • 80/20 ground beef chuck, 32 oz • Sauzon, 2 tsp • Baby Portabella Mushrooms, 2 cup • Garlic, 4 clove • *Tomatoes, red, ripe, raw, year round average, 2 cup, chopped or sliced • V8 juice- 24 oz
Serving Size: 1 cup
First things first- how to chop/cut/dice ingredients:
Carrots- use matchstick or grate finely
Zucchini- grate on cheese grater, fine setting unless you want to see it. Otherwise use larger grate setting.
Mushrooms- dice FINELY
Onions- chop to desired size.
Garlic- mince
First, begin sauteing onion with a 1/2 tsp olive oil on medium heat.
Saute until soft and a little brown. Add in carrots and 1/4 cup beef broth. Saute for 5 minutes. Throw in slow cooker.
While you are cooking onions and carrots, open all cans of beans and RINSE them, then place in slow cooker. Only Navy beans should not be completely rinsed of all the "juice" in can. You can even throw them all into one colander to mix and rinse.
Add corn, if desired, to slow cooker. YOu can leave this out.
Next, do not wash pan, add in ground beef. Season with 1/2 of the Sauzon, adobo, black pepper, seasoned salt and 1 TBS of garlic, and chili powder. Cook 5 minutes, then add tomatoes and 1/2 cup beef broth.
Simmer until broth cooks down.
Drain off any fat and transfer all to slow cooker. Do not clean pan.
Take mushrooms that have been diced and remaining olive oil and brown in saute pan. once they are browned, add remaining 1/4 cup of beef broth and cook until that is reduced into mushrooms. Add to slow cooker.
Add in 12 oz of V8 into slow cooker with all of the remaining spices and garlic.
Cover and cook for 4 hours.
First things first- how to chop/cut/dice ingredients:
Carrots- use matchstick or grate finely
Zucchini- grate on cheese grater, fine setting unless you want to see it. Otherwise use larger grate setting.
Mushrooms- dice FINELY
Onions- chop to desired size.
Garlic- mince
First, begin sauteing onion with a 1/2 tsp olive oil on medium heat.
Saute until soft and a little brown. Add in carrots and 1/4 cup beef broth. Saute for 5 minutes. Throw in slow cooker.
While you are cooking onions and carrots, open all cans of beans and RINSE them, then place in slow cooker. Only Navy beans should not be completely rinsed of all the "juice" in can. You can even throw them all into one colander to mix and rinse.
Add corn, if desired, to slow cooker. YOu can leave this out.
Next, do not wash pan, add in ground beef. Season with 1/2 of the Sauzon, adobo, black pepper, seasoned salt and 1 TBS of garlic, and chili powder. Cook 5 minutes, then add tomatoes and 1/2 cup beef broth.
Simmer until broth cooks down.
Drain off any fat and transfer all to slow cooker. Do not clean pan.
Take mushrooms that have been diced and remaining olive oil and brown in saute pan. once they are browned, add remaining 1/4 cup of beef broth and cook until that is reduced into mushrooms. Add to slow cooker.
Add in 12 oz of V8 into slow cooker with all of the remaining spices and garlic.
Cover and cook for 4 hours.
Nutritional Info Amount Per Serving
- Calories: 256.8
- Total Fat: 8.6 g
- Cholesterol: 23.3 mg
- Sodium: 523.9 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 7.8 g
- Protein: 16.0 g
Member Reviews