May 26, 2017

Vegetable Loaded Chili & Beans

Some of the best recipes come from making something with what you have. This particular day I had planned to make lots of things with the ground beef I had on hand.  I also wanted to use up some of the veggies I had chopped that were on the verge of going bad.  This quick and easy recipe came about although not a thick chili it was delicious.  I served it on rice to make it stretch a little farther. Chuck took some to work as well because he hates to eat in the cafeteria.



1 large carrot chopped finely
1/4 cup chopped bell peppers
1/4 cup chopped celery
1 small chopped onion
2 cloves chopped/minced garlic
1/2-1 can V-8 juice
Pinch salt
Pinch red pepper flakes
1 tsp chili powder
1/2 tsp cumin
1 TBS Double Strength Tomato Paste
6 oz. ground beef browned and drained
2 Tbs olive oil
1 can pinto beans undrained or kidney beans drained


Prepare Vegetables, wash, chop.  Add olive oil to pot heat medium high, add vegetables except beans, sprinkle with salt and a little black pepper, saute just until onions are glossy, remove from pot.  Add ground beef, pinch salt, pinch red pepper flakes, chili powder and cumin to pot brown and drain.  Return vegetables to pot with ground beef, add half can of V-8 juice, tomato paste and beans, bring to a soft boil, stir cover and cook on medium low heat. Check and add rest of juice after 10 minutes. Cover and simmer 30 minutes to one hour your choice.

Serve alone or add chopped onions, sour cream and cheese.
You may serve on top of rice if desired.

Serves 4

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