Hidden Veggie Beef Chili

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Hidden Veggie Beef Chili

Made With


Step 1
Sure, this hearty veggie beef chili recipe has all the protein you’d expect, but as the recipe name indicates, Hidden Veggie Beef Chili also packs extra vegetables (more than a quarter of what you need in a day). The rich tomato sauce base is blended with super veggies like sweet potato, cauliflower, and spinach. That means every bite of this kid-friendly beef chili provides fiber, potassium and vitamins A and C. This vegetable beef chili recipe is made with mild spice but can be easily adjusted to suit you and your family’s preferred heat level. This vegetable beef chili dish is ready in about an hour, and is a terrific recipe for meal prepping, since it makes enough for several family dinners and freezes well. It’s always a good idea to have some of this Hidden Veggie Beef Chili on hand to enjoy by the bowlful, with nachos, or spooned over a baked potato.
Step 2
. Heat the oil in an 8-quart saucepot over medium-high heat. Add the onions, peppers, if desired, and garlic and cook until the onions are tender-crisp, stirring occasionally.
Step 3
Season the beef with salt and pepper. Add the beef to the saucepot and cook until browned, stirring often to separate meat. Pour off any fat.
Step 4
Stir in the sauce, water, beans, chili powder and cumin and heat to a boil. Reduce the heat to medium. Cook, uncovered, for 20 minutes, stirring often. Season to taste before serving.
Step 5
Recipe Note: This recipe makes a big batch of rich and beefy chili. You can freeze half for later or use any leftovers to top baked potatoes, hot dogs or nachos, make taco salad or chili dip, or just serve hot over cooked rice. The possibilities are endless!
2 tablespoons olive oil
4 large onions, diced (about 4 cups)
2 large green peppers, diced (about 2 1/2 cups) (optional)
6 cloves garlic, minced
3 pounds ground beef or ground turkey
2 jars (24 ounces each) Prego®+ Hidden Super Veggies Traditional Italian Sauce
1 cup water
2 cans (15 ounces each) red kidney beans, rinsed and drained
1/4 cup chili powder (increase to 6 tablespoons for more heat)
4 teaspoons ground cumin

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