Chili with veggies
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Chili with veggies calories by ingredient
Introduction
This chili is filled with veggies and you will never even notice it. Nor will the kids or anyone else. This chili is filled with veggies and you will never even notice it. Nor will the kids or anyone else.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
Tips
1- cooking in slow cooker is not required for more than 1 hour on high, but it will meld the flavors better. Also, cooking for 4 hours or more (this is fine to leave for 6-8 hours), reduces "gas" in beans.
2- if chili thickens too much for your taste, add more V8 juice, that's why you have 24 oz.
3-This might seem time consuming to saute so much prior to adding to slow cooker, but believe me, the taste will bowl you over.
4- If desired, add green pepper to slow cooker, diced.
5- serve with hot sauce on table and blue corn chips.
Directions
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.