Hearty Very Veggie and Beef Chili: A Flavor-Packed One-Pot Wonder
Chili is the ultimate comfort food, perfect for chilly evenings, game days, or simply when you crave a hearty and satisfying meal. While traditional chili recipes are delicious, this version kicks things up a notch by incorporating a generous amount of vegetables alongside the flavorful beef. This “Very Veggie and Beef Chili” recipe is not only packed with nutrients but also boasts a complex and satisfying flavor profile that will have everyone asking for seconds.
This recipe focuses on delivering a rich, deep flavor through layering ingredients and allowing them to meld together over time. We’ll be using a combination of ground beef and a variety of fresh and canned vegetables, along with a blend of aromatic spices to create a chili that’s both comforting and exciting.
**Why This Recipe Works:**
* **Loads of Vegetables:** Adding a medley of vegetables not only boosts the nutritional value but also adds different textures and subtle sweetness that complements the savory beef. Think bell peppers, onions, zucchini, corn, and even sweet potatoes for added depth.
* **Deep, Rich Flavor:** We’re not just throwing ingredients into a pot. We’ll be layering the flavors by browning the beef, sautéing the aromatics, and blooming the spices to release their full potential.
* **One-Pot Wonder:** This recipe is designed to minimize cleanup. Everything cooks in one pot, making it perfect for busy weeknights.
* **Customizable:** Feel free to adjust the vegetables and spices to your liking. Want it spicier? Add more chili powder or a pinch of cayenne pepper. Prefer a different vegetable? Swap it in!
* **Freezer-Friendly:** This chili freezes beautifully, making it a great meal prep option. Make a big batch and enjoy it throughout the week or freeze portions for future meals.
**Ingredients You’ll Need:**
* **Beef:** 1.5 pounds of ground beef (80/20 blend is recommended for flavor)
* **Onion:** 1 large yellow onion, chopped
* **Bell Peppers:** 2 bell peppers (any color), chopped
* **Garlic:** 4 cloves garlic, minced
* **Zucchini:** 1 medium zucchini, chopped
* **Carrots:** 2 medium carrots, peeled and diced
* **Corn:** 1 cup frozen or canned corn, drained
* **Diced Tomatoes:** 2 (14.5 ounce) cans diced tomatoes, undrained
* **Tomato Paste:** 2 tablespoons tomato paste
* **Kidney Beans:** 1 (15 ounce) can kidney beans, rinsed and drained
* **Black Beans:** 1 (15 ounce) can black beans, rinsed and drained
* **Beef Broth:** 4 cups beef broth
* **Chili Powder:** 2-3 tablespoons (adjust to taste)
* **Cumin:** 2 teaspoons ground cumin
* **Oregano:** 1 teaspoon dried oregano
* **Smoked Paprika:** 1 teaspoon smoked paprika
* **Cayenne Pepper:** 1/4 teaspoon (optional, for heat)
* **Salt and Pepper:** To taste
* **Olive Oil:** 2 tablespoons
**Optional Toppings:**
* Shredded cheddar cheese
* Sour cream or Greek yogurt
* Chopped green onions
* Avocado slices
* Cilantro
* Tortilla chips
* Hot sauce
**Equipment You’ll Need:**
* Large pot or Dutch oven
* Wooden spoon or spatula
* Knife and cutting board
* Can opener
**Step-by-Step Instructions:**
1. **Brown the Beef:** Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. **Sauté the Aromatics:** Add the chopped onion and bell peppers to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. **Add Tomato Paste and Spices:** Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly. Add the chili powder, cumin, oregano, smoked paprika, and cayenne pepper (if using). Cook for another minute, stirring constantly, to bloom the spices.
4. **Add the Remaining Ingredients:** Add the diced tomatoes (undrained), zucchini, carrots, corn, kidney beans, black beans, and beef broth to the pot. Stir to combine.
5. **Simmer:** Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or up to 2 hours. The longer it simmers, the more the flavors will meld together.
6. **Season and Serve:** Taste the chili and season with salt and pepper to your liking. If the chili is too thick, add a little more beef broth to reach your desired consistency.
7. **Serve with your favorite toppings:** Ladle the chili into bowls and top with shredded cheddar cheese, sour cream, chopped green onions, avocado slices, cilantro, tortilla chips, or hot sauce, as desired.
**Detailed Breakdown of Each Step:**
**Step 1: Brown the Beef**
* **Why Brown the Beef?** Browning the beef is crucial for developing a rich and savory flavor base for the chili. The Maillard reaction, which occurs when proteins and sugars are heated, creates hundreds of flavor compounds that contribute to the depth of the dish. Don’t skip this step!
* **How to Brown the Beef Properly:** Use a large pot or Dutch oven to ensure the beef has enough space to brown properly. Avoid overcrowding the pot, as this will cause the beef to steam instead of brown. Cook the beef in batches if necessary. Use a sturdy spoon or spatula to break up the beef into small pieces and ensure even browning. Drain off any excess grease after browning to prevent the chili from becoming greasy.
* **Alternative Beef Options:** While ground beef is the most common choice for chili, you can also use other cuts of beef, such as chuck roast or sirloin. Cut the beef into small cubes and brown them in the same way as ground beef. You may need to increase the simmering time to ensure the beef becomes tender.
**Step 2: Sauté the Aromatics**
* **Why Sauté the Aromatics?** Sautéing the onion, bell peppers, and garlic before adding the other ingredients helps to soften them and release their flavors. This creates a more complex and aromatic base for the chili.
* **How to Sauté Properly:** Use medium heat to prevent the vegetables from burning. Stir frequently to ensure even cooking. Cook the onion and bell peppers until they are softened and translucent, about 5-7 minutes. Add the minced garlic in the last minute of cooking, as it can burn easily. Cook the garlic until fragrant, but not browned.
* **Adding Other Aromatics:** Feel free to experiment with other aromatics, such as celery, jalapeños, or poblano peppers. Add them to the pot along with the onion and bell peppers.
**Step 3: Add Tomato Paste and Spices**
* **Why Bloom the Spices?** Blooming the spices in hot oil helps to release their essential oils and intensify their flavors. This will result in a more flavorful and aromatic chili.
* **How to Bloom the Spices Properly:** Add the tomato paste to the pot and cook for 1 minute, stirring constantly, until it darkens slightly. This will help to caramelize the tomato paste and add depth of flavor. Add the chili powder, cumin, oregano, smoked paprika, and cayenne pepper (if using) to the pot and cook for another minute, stirring constantly, until fragrant. Be careful not to burn the spices.
* **Adjusting the Spices:** The amount of chili powder can be adjusted to your liking. Start with 2 tablespoons and add more if you prefer a spicier chili. You can also add other spices, such as coriander, cinnamon, or cloves, to customize the flavor.
**Step 4: Add the Remaining Ingredients**
* **Choosing the Right Tomatoes:** Diced tomatoes are the best choice for chili, as they provide a good balance of texture and acidity. Use canned diced tomatoes with their juice for the best flavor. You can also add crushed tomatoes or tomato sauce for a smoother consistency.
* **Bean Variety:** This recipe uses kidney beans and black beans, but you can use any type of beans you like. Pinto beans, cannellini beans, or great northern beans would also be delicious. Make sure to rinse and drain the beans before adding them to the pot.
* **Liquid Ratio:** The amount of beef broth can be adjusted to your liking. Add more broth if you prefer a thinner chili, or less broth if you prefer a thicker chili. You can also use chicken broth or vegetable broth instead of beef broth.
**Step 5: Simmer**
* **Why Simmer?** Simmering the chili allows the flavors to meld together and the vegetables to soften. The longer it simmers, the more flavorful the chili will be.
* **Simmering Time:** The chili should simmer for at least 1 hour, but you can simmer it for up to 2 hours for even better flavor. Stir the chili occasionally to prevent it from sticking to the bottom of the pot.
* **Slow Cooker Option:** This recipe can also be made in a slow cooker. Brown the beef and sauté the aromatics as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
**Step 6: Season and Serve**
* **Tasting and Adjusting:** Taste the chili and season with salt and pepper to your liking. You may also need to adjust the other spices, such as chili powder or cumin, to achieve your desired flavor.
* **Consistency:** If the chili is too thick, add a little more beef broth to reach your desired consistency. If the chili is too thin, simmer it for a few more minutes without the lid to allow some of the liquid to evaporate.
* **Serving Suggestions:** Serve the chili hot with your favorite toppings, such as shredded cheddar cheese, sour cream, chopped green onions, avocado slices, cilantro, tortilla chips, or hot sauce.
**Tips and Variations:**
* **Spice Level:** Adjust the amount of chili powder and cayenne pepper to control the spice level of the chili. For a milder chili, use less chili powder and omit the cayenne pepper. For a spicier chili, use more chili powder and add a pinch of cayenne pepper.
* **Vegetarian Option:** To make this chili vegetarian, omit the ground beef and add an extra can of beans or 1 cup of cooked lentils. You can also add other vegetables, such as mushrooms or butternut squash.
* **Sweet Potato:** Adding diced sweet potato can give a subtle sweetness and heartiness to the chili.
* **Chocolate:** For a richer, deeper flavor, add 1-2 ounces of unsweetened chocolate or cocoa powder to the chili during the last 30 minutes of simmering.
* **Coffee:** Adding a tablespoon of instant coffee granules to the chili can enhance the savory flavors and add a subtle bitterness.
* **Beer:** Substitute some of the beef broth with beer for a richer, more complex flavor. Use a dark beer, such as a stout or porter.
* **Smoked Meat:** Add smoked sausage, bacon, or ham to the chili for a smoky flavor.
* **Vinegar or Lime Juice:** A splash of vinegar or lime juice at the end of cooking can brighten the flavors and add a touch of acidity.
**Storage and Reheating:**
* **Storage:** Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Freezing:** Chili can be frozen for up to 2-3 months. Allow the chili to cool completely before transferring it to a freezer-safe container or bag. Thaw the chili in the refrigerator overnight before reheating.
* **Reheating:** Reheat the chili in a pot on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat the chili in the microwave. Add a little beef broth if the chili is too thick.
**Nutritional Information (approximate, per serving):**
* Calories: 400-500
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 40-50g
* Fiber: 10-15g
This “Very Veggie and Beef Chili” is a delicious and versatile recipe that’s perfect for any occasion. With its rich flavor, hearty texture, and customizable ingredients, it’s sure to become a family favorite. So gather your ingredients, fire up the stove, and enjoy a warm and comforting bowl of chili!