Hearty Harvest Chili

Recipe

Soup, Chili & Stew
Hearty Harvest Chili

Primary Media

White bowl filled with chili and ground meat, and topped with diced avocados, fresh cilantro, and a dollop of sour cream

User Rating

3.78 out of 5 stars
Rate it:
27 ratings

Recipe Data

4
Servings
5min
Prep
30min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    This beef chili is chock full of healthy vegetables. Enjoy this soup for dinner and any leftovers for lunch the next day.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    2 tbsp.Hy-Vee Select olive oil
    1 lbs.lean ground beef
    1white onion, chopped
    1Anaheim chile pepper, seeded and chopped
    3 clove(s)garlic, minced
    2 tbsp.Hy-Vee chili powder
    1 tsp.Hy-Vee ground cumin
    Hy-Vee salt and Hy-Vee black pepper, to taste
    1(14.5 oz) can Hy-Vee diced tomatoes with green chilies, undrained
    1(15 oz) can Hy-Vee pinto beans, undrained
    2medium zucchini , or yellow squash, cut into 1/2-inch pieces
    Water, as needed
    Avocado, peeled, seeded, and diced, for serving
    Fresh cilantro, for serving
    Hy-Vee sour cream, for serving

    Things To Grab

    • Large pot or Dutch oven with lid

    Directions

    1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook until browned. Add onion, chile pepper and garlic, and cook, stirring occasionally, until vegetables soften and are lightly browned, about 5 minutes.

      Hyvee Culinary Expert Tip
      Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
      Hy-Vee Test Kitchen
    2. Stir in chili powder, cumin, salt and black pepper, and 1 minute.

    3. Add tomatoes and beans. Bring chili to a boil, reduce heat to medium and simmer about 5 minutes.

    4. Stir in squash. Partially cover chili and simmer, stirring occasionally, until squash is tender and chili thickens slightly, about 10 minutes. Add up to 1/2 cup water if chili becomes too thick.

    5. To serve, spoon chili into bowls and top with avocado, cilantro, and sour cream, if desired.

    Nutrition facts

    Servings

    420 Calories per serving

    Amounts Per Serving

    • Total Fat: 20g
    • Cholesterol: 65mg
    • Sodium: 850mg
    • Total Carbohydrates: 33g
    • Protein: 29g

    Daily Values

    0%
    Vitamin A 40%
    0%
    Vitamin C 90%
    0%
    Iron 30%
    0%
    Calcium 15%

    Recipe Source:

    Hy-Vee Test Kitchen