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.
This beef chili is chock full of healthy vegetables. Enjoy this soup for dinner and any leftovers for lunch the next day.
Servings and Ingredients
|2 tbsp. Hy-Vee Select olive oil|
|1 lbs. lean ground beef|
|1 white onion, chopped|
|1 Anaheim 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|
|2 medium 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
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Stir in chili powder, cumin, salt and black pepper, and 1 minute.
Add tomatoes and beans. Bring chili to a boil, reduce heat to medium and simmer about 5 minutes.
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.
To serve, spoon chili into bowls and top with avocado, cilantro, and sour cream, if desired.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 65mg
- Sodium: 850mg
- Total Carbohydrates: 33g
- Protein: 29g
Hy-Vee Test Kitchen