Recipe Box : Veggie Loaded Beef Chili
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Chili is a staple in our family’s menu. Once or twice a month, I would cook a big batch and save the leftovers. When I say “big batch”, it meant five to six pounds of ground meat plus a pound or two of cooked beans.
While that seemed a lot, my family doesn’t get tired of it. Why? Let’s just say that, there are so many ways to “eat” it. My chili and beans recipe for example can be served with:
- Rice, guacamole, salsa, and lettuce to make a “Chili Bowl”
- Corn chips, cheese and sour cream (we use non dairy versions) to make “Chili Nachos”
- Baked potato, bacon and cheese to make “Loaded Baked Potato Skins”
- Cooked pasta for an easy “Pasta with Meat Sauce”
- Lettuce, sliced tomatoes, cucumber, avocado for delicious “Chili Salad”
Now that the kids are on a growth/eating spurt, (and the price of meat getting higher) I started to add more vegetables in my usual chili recipe. Not only is this new recipe healthier, it is also more affordable because the vegetables act as an extender.
In the ingredient list, I used a product called Otamot Essential Sauce which is basically a tomato based sauce made with 10 types of vegetables (organic tomatoes, sweet potatoes, bell peppers, carrots, butternut squash, sweet onion, spinach, red beets, garlic and mushroom powder). It is non-GMO, free of top 8 allergens and gluten free. This added the extra veggies in this recipe.
If you can’t find it, feel free to use your favorite tomato sauce. It will have a slight difference in taste but it will still be yummy.
- 3 lbs ground beef
- 1/2 lb frozen carrots and peas combo
- 1 jar Otamot Essentail sauce
- 1 medium onion chopped
- 2 Tbs. chili powder
- 2 tsp. paprika
- 2 tsp. garlic powder
- 1/2 tsp. cayenne pepper powder (you can add more if you like some kick)
- 1 Tbs. pink sea salt
- 2 tsp. cumin
- 1/2 cup water
- 2 tsp. olive oil
- In a dutch oven or big pot, brown the ground beef. Once the meat is cooked, transfer to a bowl. Set aside.
- Using the same pot, saute the onions in oil for 3 minutes or until translucent.
- Add the garlic and saute for another 2 minutes.
- Skim the fat off the ground beef and add to the pot.
- Season with chili powder, paprika, garlic powder and cumin.
- Add the tomato sauce and water. Mix well.
- Bring to a boil. Once it started boiling, simmer for 20 minutes.
- Add the frozen vegetables and salt. Simmer for another 10 minutes.
- Serve hot.