Beef, Venison, or Vegetarian Chili
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 6
Ingredients
  • 2 tablespoons oil
  • 1 pound ground beef or venison (meat version only)
  • 2 medium onions, chopped (about 3 cups)
  • 1 green pepper, diced (about 3/4 cup)
  • 1 stalk celery, diced (about 1/2 cup)
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 5 cups tomatoes (about 1 pound) or 2 14.5- or 16-ounce cans, cut up
  • 2 cups cooked black beans or 1 15-ounce can, drained (for vegetarian version use 4 cups or 2 cans beans)
  • 1 additional teaspoon salt, or to taste
  • Optional toppings: Sour cream, grated cheese, chopped cilantro, sliced avocado
Instructions
  1. Place oil in a large pot over medium high heat. When oil is warm add meat (if using), onions, green pepper, celery, and garlic. Saute until meat is browned and/or vegetables are soft, 5 to 10 minutes.
  2. Add 1 teaspoon salt, tomatoes, and beans. Cook about 25 minutes if using canned tomatoes; 1 to 2 hours if using fresh tomatoes. Toward end of cooking time taste chili and add additional salt, 1 teaspoon or to taste, if desired. If chili seems too thick, stir in water a little at a time for desired consistency. Ladle into bowls and add toppings.
  3. Keeps well in the freezer.
Nutrition Information
Serving size: generous 1 cup (meat/vegetarian). Calories: 443/523; Fat: 10g/7g; Saturated fat: 3g/1g; Carbohydrates: 50g/90g; Sugar: 7g/8g; Sodium: 839g/792g; Fiber: 12g/22g; Protein: 39g/30g; Cholesterol: 67mg/0mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2012/11/06/versatile-recipe-beef-venison-vegetarian-chili/