Chili with Veggies

Name: Chili with Veggies Recipe
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 8
Ingredients: Cook chili with veggies in a cast iron DUTCH oven.; Brown 2 lbs lean ground beef. 10% fat. Use the good stuff. There won't be enough fat to drain off. Cut up one large onion & brown in the juices. Add 5 cloves of garlic pressed or chopped fine. Stir.; Add 2 whole cans of whole peeled tomatoes 14.5 oz each. Pour off liquid into chili. Use knife to chop up tomatoes in the cans. Stir these into beef & onion mix. Add 2 Tbs. Chili powder. Mix again.; Turn heat to simmer. Cook down for about 2 hours until mix begins to thicken.; Then microwave the peeled cleaned & diced butternut squash and sweet potato. It will weigh about 1 1/2 lbs total. This takes about 6 minutes on high.; Put 1 whole can of black beans into the chili along with the veggies. Stir & bring back to simmer again. Cook until veggies are just heated through.

Minutes to Prepare: 20
Minutes to Cook: 120

Number of Servings: 8

Ingredients

Cook chili with veggies in a cast iron DUTCH oven. Brown 2 lbs lean ground beef. 10% fat. Use the good stuff. There won't be enough fat to drain off. Cut up one large onion & brown in the juices. Add 5 cloves of garlic pressed or chopped fine. Stir. Add 2 whole cans of whole peeled tomatoes 14.5 oz each. Pour off liquid into chili. Use knife to chop up tomatoes in the cans. Stir these into beef & onion mix. Add 2 Tbs. Chili powder. Mix again. Turn heat to simmer. Cook down for about 2 hours until mix begins to thicken. Then microwave the peeled, cleaned & diced butternut squash and sweet potato. It will weigh about 1 1/2 lbs total. This takes about 6 minutes on high. Put 1 whole can of black beans into the chili along with the veggies. Stir & bring back to simmer again. Cook until veggies are just heated through.

Directions

Slow cooker: add squash along with meat. Add beans at last hour of cooking. 4 hours on high. 6 hours on low. Add everything if you are leaving home & coming back to eat, but you'll lose the texture of the squash.

Time is for stovetop on low heat.

Serving Size: 8 portions 1 1/2 cups each (2 cups)

Number of Servings: 8

Recipe submitted by SparkPeople user REVCORNIE.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving