Today in the kitchen i am using up veggies, meat and canned beans before the next grocery shopping trip and before my produce expires. One pot or crock pot meals are great ways to make hearty dishes using what’s left in the fridge and pantry.
Here’s a version of chilli using some veggies, ground beef and a few pantry items. It’s a “one pot” meal and very easy to make. The cutting and chopping of veggies is the most time-consuming and afterwards, smooth sailing. Here’s what you’ll need;
Ingredients
1 Medium Onion, chopped
4 cloves garlic, smashed and chopped
3 TBSP Olive oil
1 Green Bell pepper, chopped
1 Yellow Bell Pepper, chopped
1 TBSP Smoked chipotle powder
½ TBSP Paprika
Smoked sea salt, to taste
2 tsp Black pepper
2 lbs Ground beef
2 Zucchini, cubed
½ lb Mushrooms, sliced
1 Bunch Cilantro, chopped
6 Celery stalk, finely chopped
4 Carrots, thinly sliced
1 16oz jar pasta sauce
10 oz broth (I used beef bone broth)
15 oz canned Pinto beans
15 oz canned Garbonzo beans
15 oz canned Black beans
Instructions
Chop onion and garlic, add olive oil to large dutch oven over medium high heat. Sautee onion garlic until translucent. Add chopped bell peppers, smoked chipotle powder, paprika, and black pepper. Stir to coat veggies.
Next add ground beef to veggie seasoning mix and cook until done, being careful not to overcook ground beef. Add zucchini, mushrooms, and next 5 ingredients. Turn heat to low and let simmer about 30 minutes, stirring about every 15 minutes.
Once carrots are tender add drained beans. Turn heat to medium and let cook about 15 minutes. Salt and pepper to taste. Serve with cornbread and enjoy!
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