Description
Make simple stovetop chili with frozen veggie mix and ground beef. This easy recipe adds color and nutrition with one bag of frozen vegetables and canned beans for a hearty, budget-friendly dinner ready in about thirty minutes.
Ingredients
- 1 tablespoon olive oil or neutral oil
- 1 pound ground beef 80 to 85 percent lean
- 1 small yellow onion finely chopped or use 0.5 cup frozen chopped onion
- 3 cloves garlic minced or 1 teaspoon garlic powder
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt plus more to taste
- 0.5 teaspoon black pepper
- 1 bag 12 to 16 ounces frozen mixed vegetables such as corn, bell peppers, carrots, and peas blend
- 1 can 14 to 15 ounces diced tomatoes with juices
- 1 can 8 ounces tomato sauce
- 2 cans 15 ounces each kidney beans or black beans drained and rinsed
- 1 cup beef broth or water
- Optional toppings: Shredded cheddar cheese, Plain yogurt or creamy topping, Chopped cilantro or sliced green onions, Crushed tortilla chips or crackers, Diced avocado
Instructions
- Warm the oil in a large pot or Dutch oven over medium high heat until it shimmers slightly.
- Add the ground beef and use a wooden spoon to break it into small crumbles. Cook for 5 to 7 minutes, stirring often, until the beef is browned all over and no pink remains.
- Stir in the chopped onion and cook for 2 to 3 minutes until the onion softens and looks translucent.
- Add the minced garlic or garlic powder and stir for about 30 seconds until fragrant.
- Sprinkle the chili powder, cumin, paprika, oregano, salt, and black pepper over the beef and onion mixture. Stir for 1 minute to coat everything and let the spices bloom.
- Add the entire bag of frozen mixed vegetables directly from the freezer without thawing. Stir well to combine with the beef and spices.
- Pour in the diced tomatoes with juices, tomato sauce, drained and rinsed beans, and beef broth or water. Stir thoroughly, scraping the bottom of the pot to loosen any browned bits.
- Bring the chili up to a gentle boil, then reduce the heat to medium low so it simmers steadily. Cook uncovered for 15 to 20 minutes, stirring occasionally, until the frozen vegetables are tender and the chili thickens slightly.
- Taste the chili and add a pinch more salt, chili powder, or black pepper if you want bolder flavor.
- Turn off the heat and let the chili rest for 5 minutes to thicken. Ladle into bowls and top as desired.
Notes
- Cook ground beef to an internal temperature of at least 160 degrees F.
- Rinse canned beans under cold water before adding them.
- No need to thaw the frozen vegetables before adding them.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- For vegetarian chili, substitute ground beef with an extra can of beans or one cup of cooked lentils.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American