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Veggie Overload Chili (Broccoli, Cauliflower, Peas, Bell Pepper)


I can’t help, but I love chili!
To me it’s the perfect quick dinner dish that comes in hundreds of variations! We have it at least 3 times a month and always a different one. It never gets boring. while I have quite extravagant creations like my Strawberry & Cream Chili, I did a more simple one this time. This Veggie Overload Chili is highly customizable – simply throw all the veggies in that you have at home right now. Carrots, Zucchini, Squash … you name it! I mostly use frozen veggies, since they are way cheaper, come cut already and I don’t even have to thaw them :)
Veggie Overload Chili (Broccoli, Cauliflower, Peas, Bell Pepper)
Recipe type: Dinner
What you need
  • 1 onion, grated
  • 2 tablespoons garlic powder
  • 1 pound ground beef
  • 1 can (14.5 ounces) diced tomatoes, with liquid
  • 1 cup water
  • 1 tablespoon chili powder
  • 1 tablespoons hot sauce
  • 1 teaspoon brown sugar
  • salt and pepper to taste
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • ½ cup peas, frozen
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 1 cup bell pepper, cut in stripes
How you make it
  1. Spray a large pot with cooking spray and bring over high heat
  2. Add onion and garlic
  3. Cook for about 5 minutes
  4. Add ground beef and cook until browned
  5. Add tomatoes, water, chili, hot sauce, sugar salt and pepper and beans
  6. Turn heat down to low and let simmer for 15 minutes
  7. Add all your veggies and let simmer for another 30 minutes
  8. Now take pot away from the heat and let sit there for 10 minutes, then fill into bowls and serve
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