Print

Chili con carne with roasted vegetables: A savory delight!

Chili con carne with roasted vegetables.
Print Recipe

Chili con carne with roasted vegetables is a hearty and flavorful dish that combines tender meat, beans, and a variety of roasted vegetables, creating a savory delight perfect for any occasion.

Ingredients

Scale
  • 1 lb ground beef
  • 1 can kidney beans, drained and rinsed
  • 1 can diced tomatoes
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper to taste
  • 2 cups assorted vegetables (zucchini, carrots, etc.), chopped
  • 2 tbsp olive oil

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the chopped vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes.
  3. In a large pot, brown the ground beef over medium heat. Drain excess fat.
  4. Add the chopped onion, bell pepper, and garlic to the pot. Cook until softened.
  5. Stir in the chili powder, cumin, and paprika. Cook for another minute.
  6. Add the kidney beans and diced tomatoes to the pot. Mix well and let simmer for 15-20 minutes.
  7. Once the vegetables are roasted, add them to the chili and stir to combine.
  8. Serve hot, garnished with your choice of toppings.

Notes

  • Feel free to adjust the spice level by adding more chili powder or hot sauce.
  • This dish can be made ahead of time and tastes even better the next day.
  • Serve with cornbread or over rice for a complete meal.

Nutrition

Find it online: https://millerecipes.com/chili-con-carne-roasted-vegetables-recipe/