VEGETABLE BEEF CHILI

Vegetable Beef Chili image

Marlene Muckenhirn's chili is big on fresh tomato taste. Says the Delano, Minnesota cook, "This recipe works well in a slow cooker."

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 8-10 servings.

Number Of Ingredients 12

Ingredients

1 pound ground beef
6 medium tomatoes, cubed
2 medium green peppers, chopped
2 medium onions, chopped
3 garlic cloves, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) chili beans, undrained
3 tablespoons chili powder
1-1/2 teaspoons salt
1/2 teaspoon ground turmeric
1/2 teaspoon Italian seasoning
1/2 teaspoon ground cumin

Steps:

In a 5-qt. Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, green peppers, onions and garlic. Cook over medium-low heat for 20-30 minutes or until vegetables are tender, stirring occasionally. , Add beans and seasonings; mix well. Simmer, uncovered, for 45-50 minutes or until thickened, stirring occasionally.

Nutrition Facts : Calories 194 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 614mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 7g fiber), Protein 15g protein.