Warm up your evening with a hearty bowl of Vegetable Beef Chili, packed with flavor and nutrients!

1

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 pound of beef and cook until browned, about 5 to 7 minutes.

2

Add 1 chopped onion, 3 minced cloves of garlic, 1 chopped bell pepper, 2 chopped carrots, and 2 stalks of chopped celery to the pot. Sauté for about 5 minutes until the vegetables have softened.

3

Stir in 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of salt, and 1 teaspoon of black pepper. Cook the spices for an additional 2 minutes, allowing them to become fragrant.

4

Pour in 2 cans of diced tomatoes, 1 can of red kidney beans (drained and rinsed), and 2 cups of water. Stir everything well to combine.

5

Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 30 minutes, stirring occasionally.

6

Taste and adjust seasoning if necessary. Serve hot in bowls, and enjoy your delicious Vegetable Beef Chili!

6

• Add some corn for sweetness and texture.
• Top with fresh cilantro and avocado slices for a refreshing touch.
• Incorporate different beans like black beans or pinto beans for variety.

• Use lean beef to reduce the fat content in the chili.
• Let the chili sit for a while before serving to develop deeper flavors.
• Serve with crusty bread or over rice for a complete meal.

• fats: 10 grams
• protein: 28 grams
• calories: 350
• carbohydrates: 40 grams

This dish is a hearty source of protein and fiber, providing sustained energy while keeping you full.

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