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    Home » Recipes » Lunch & Dinner

    My Best Vegetable Beef Chili with Black Beans

    Published: Dec 3, 2018 · Modified: Jun 21, 2022 by Lauren · This post may contain affiliate links · 4 Comments

    Jump to Recipe  ↓

    This beef chili is packed full of vegetables, including fresh tomatoes, and a few surprising spices that take it from ho-hum to heaven!

    Vegetable beef chili with fresh tomatoes

    Chili is a staple around here, no matter what the season.

    My daughter, Jade, loves it so much that she claims she could eat it every day!

    Recently, I've tried to create a kind of 'ultimate' chili, if you will. I have a tomato-free version on the blog already, as Jade used to have trouble with the acidic fruit. As she gets older, however, her allergies improve with each passing year, and so, my recipes become more lenient.

    I started working on this recipe a few weeks back after getting a bad cold. Chili seemed like such a comforting food option, so I started playing around.

    I perused dozens of recipes online, but couldn't find one with a spice blend or list of ingredients that really 'wowed' me. Interestingly, there is a pattern with most chilis: beef, onion, garlic, bell pepper, chili powder, cumin, tomatoes.

    The best chili recipe made with black beans and lime juice

    There's nothing wrong with the above, but I wanted to bust out and do a few things different...add in a few more veggies, a few surprising spices, and a little acidity at the end to 'brighten' the whole thing up.

    Taking a cue from a Mexican mole sauce, I've added in dashes of both cinnamon and clove, along with some unconventional vegetables.

    You'll still find all of the usual chili suspects, but these sly additions really take this recipe to chili lover's nirvana!

    I hope you'll agree if you give it a try!

    Vegetable beef chili with fresh tomatoes
    Print Recipe
    5 from 2 votes

    My Best Vegetable Chili with Black Beans

    This delicious beef chili is loaded with vegetables and a few surprising spices that take this recipe from good to great!
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    0 minutes mins
    Total Time40 minutes mins
    Course: Entree
    Cuisine: American
    Keyword: Chili, Gluten-Free, Grain-free
    Servings: 8 servings
    Calories: 222kcal

    Ingredients

    • 1 pound ground beef
    • 1 (heaping) cup yellow onion chopped
    • 4 garlic cloves minced
    • ½ green bell pepper chopped
    • 1 celery stalk chopped
    • 1 medium carrot chopped
    • 18 grape or cherry tomatoes chopped
    • ¾ cup tomato sauce
    • ½ cup water
    • 1 Tbsp chili powder
    • 2 tsp cumin
    • 1 (heaping) tsp oregano
    • 1 tsp coriander
    • ⅛ tsp cinnamon
    • dash cloves (powder)
    • ½ tsp sea salt to taste
    • ¼ tsp black pepper to taste
    • 3 cups cooked black beans rinsed and drained
    • 1 Tbsp lime juice
    • 3 Tbsp cilantro chopped

    Instructions

    • Place the beef to a large pot and begin cooking to render out some fat.
    • Add in the veggies (onion, garlic, bell pepper, celery, carrot) and stir to cook for 2-3 minutes.
    • Stir in the tomatoes, tomato sauce, water, spices (chili powder, cumin, oregano, coriander, cinnamon, cloves, salt, and pepper), and beans.
    • Bring the pot to a bubble, then lower the heat to a simmer.
    • Cover the pot and cook the chili for as long as you have time (at least 30 minutes and up to 90).
    • Remove the lid, and stir in the lime juice and cilantro. Season to taste.
    • At this point, I like to let it simmer uncovered for about 10-15 minutes to thick it up even more! This is optional, based on your own desired thickness.
    • Serve and enjoy!

    Notes

    WW Points: 6

    Nutrition

    Calories: 222kcal | Carbohydrates: 23.3g | Protein: 23.2g | Fat: 4.9g | Fiber: 7.5g | Sugar: 10.2g

    Notes:

    This is my favorite tomato sauce to use.

    Regular tomatoes can work in place of the grape or cherry, but I find the flavor much better with the smaller variety.

    As with so many chili recipes, the longer you can let it simmer, the better the flavor! I like to let this go for at least an hour, but I've found 30 minutes to be good as well.

    Some of the items I use to make this recipe include:


    Vegetable-packed chili made with ground beef on the stove

    Jadie-approved! 🙂

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    Filed Under: Lunch & Dinner

    Reader Interactions

    Comments

    1. Mykalah

      June 19, 2020 at 6:32 am

      Is it canned or dried beans that are used?

      Reply
      • Lauren

        June 19, 2020 at 8:23 am

        Either, just be sure they're cooked.

        Reply
    2. Dolores Taleck

      December 04, 2018 at 8:38 pm

      I love chili loaded with veggies. I never make chili with out adding zucchini! Try it sometime!

      Reply
    3. Marina

      December 04, 2018 at 12:51 pm

      Wowzies!This was delicious!

      Reply

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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

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