Beef / Pork

Meat and Veggie Chili takes 30 minutes to prepare.

Meat and Veggie Chili takes 30 minutes to cook.

Meat and Veggie Chili makes 11 servings.

The ingredients for Meat and Veggie Chili are:

Beans, red kidney, 3.5 cup (cooked)
*85% Ground beef, 16 oz
Onions, raw, 1/2 large, chopped
Garlic, raw, 4 cloves, chopped
Zucchini, raw, 2 cup, sliced
Sweet Corn, Fresh, 3 ear, medium
Crushed Tomatoes, 793 grams (entire 28-oz can)
*Turkey Polish Sausage, 12 oz (3 sausages)
Olive Oil, 3 tbsp
Chili powder, 1 tbsp
Cilantro, fresh, 1 tbsp, chopped
Water, 2-3 cups
Wondra flour, less than 1 tbsp (optional)
Red Pepper Flakes, just a dash (optional)

Here is how you make Meat and Veggie Chili:

Please note I use 3.5 cups of COOKED kidney beans (approx. 1 to 1-1/3 cups dried).The "Chili Powder" I use is actually a chili mix that comes in a packet at the grocery store, in the dry marinade section. This makes a relatively "mild" chili, which is why I add the red pepper flakes.I use the same pot for everything except cooking the meats, which works out well because the pot stays hot between steps (so make sure you have oven mitts handy.)1 - If you are using canned beans, skip this step. If you are using dried beans, soak them in water for 8 hours, at least 2 cups of water for every 1 cup of beans. 2 - In a large pot, boil 4-6 cups of water. While the water is heating up, begin browning the beef (7-12 min) and cooking the sausage (15-20 min) over medium to medium-high heat. I do these simultaneously in separate pans, but you could probably do them in the same pan if you don't have a lot of space/pans.3 - Slice the zucchini and chop the cilantro, onions and garlic (separately).4 - If you are using canned corn, skip this step. If you are using ears of corn, cook them in boiling water one at a time for about 45 seconds each and then slice kernals off the cob. No more than this because they will cook more in the chili. Keep the water boiling when finished. 5 - I'm not sure whether canned kidney beans have to be cooked as long as dried ones, so refer to can label for cooking instructions. If you are using dried beans that have been soaked, boil them for 10-15 minutes (I do this in the same water left over from cooking the ears of corn). Remove beans to a bowl and empty water from pot.6 - In the same pot, saute the onions in the olive oil over medium to medium-high heat for 5-7 minutes. 7 - Add the garlic and saute for 15 or 20 seconds, then immediately stir in the crushed tomatoes (to prevent garlic from burning). 8 - Mix in the beef, sausage, corn, cilantro, chili mix powder, red pepper flakes (optional) and water. Reduce heat to low and simmer for 30-45 minutes. Stir well every 5-10 minutes. I alternate leaving the cover on and taking it off, depending on how the chili looks. Add more water if it looks like it needs it. Optionally, or if you add too much water, you can stir in some Wondra flour (or regular flour) to thicken the sauce.9 - Lastly - add the zucchini about 15 minutes before serving. Too much sooner than that and it will get a bit mushy.Serving size: 1 cup. Makes approximately 11 servings.Number of Servings: 11Recipe submitted by SparkPeople user BANJOTAR.

The nutritional information for Meat and Veggie Chili is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 313.8

• Total Fat: 13.6 g
• Cholesterol: 19.1 mg
• Sodium: 724.6 mg
• Total Carbs: 26.4 g
• Dietary Fiber: 8.1 g
• Protein: 11.1 g