roasted veggie beef chili

roasted veggie beef chili

Make this one pot roasted veggie beef chili dinner Sunday night and eat for several days during the week!

A personal vow I made after getting married just a few months ago is to always serve my family a home cooked dinner.

roasted veggie beef chili

I live and work full time in Silicon Valley, where the pace of life is anything but slow. Donning an apron and cooking after a full day at work often feels like a daunting task so I’ve learned to turn to make-ahead meals as often as possible.

This chili has become one of our favorite meals because I can make a large batch with only one pot (hello, less dirty dishes!) and it tastes even better after the flavors have been marinating in the refrigerator for a day or two!

roasted veggie beef chili

Roasting the veggies in the oven instead of cooking them with the chili cuts down on the time it takes to simmer the dish. Most of the liquid is released in the hot oven and roasting helps bring out deeper flavors in the vegetables.

This recipe is simple and nutritious (full of clean protein and vegetables!) and you can heat up a bowl after after a long day at work!

I hope you enjoy this chili as much as my husband and I do 🙂 Feel free to tell me what you think in the comments below!

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roasted veggie beef chili

roasted veggie beef chili


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5 from 1 review

  • Author: Sep
  • Total Time: 1 hour

Description

Make this one pot meal on a lazy Sunday and enjoy it all week. Grass fed beef and a slew of hearty veggies make this a balanced and delicious meal.


Ingredients

Scale

For the roasted veggies

  • 45 zucchini (they should be small and have a smooth skin) (chopped into bite size pieces)
  • 8oz crimini mushrooms (quartered)
  • 2 bell peppers, any color (chopped into bite size pieces)
  • 2 Tbsp olive oil
  • salt and pepper

For the rest of the chili

  • 2 Tablespoon extra virgin olive oil
  • 1 yellow onion (diced)
  • 2 lbs grass fed ground beef
  • 6 cloves garlic (minced)
  • salt and pepper (to taste)
  • 2 Tablespoons ancho chili powder
  • 1 Tablespoon smoked paprika powder
  • 2 teaspoon cumin powder
  • 1/2 teaspoon cayenne pepper (add more if you prefer more kick!)
  • 1/4 Cup tomato paste
  • 128 oz can whole plum tomatoes (San Marzano recommended)
  • 1 Tablespoon apple cider vinegar (optional)
  • (1 cup chicken broth if using slow cooker method)

Optional toppings

  • shredded cheddar cheese
  • sour cream
  • green onions
  • corn chips
  • bacon bits

Instructions

To roast the veggies (*see below for the slow cooker option and skip roasting altogether)

  1. Place an oven rack in the middle position and preheat the oven to 450 degrees Fahrenheit
  2. Line one or two large cookie sheet with aluminum foil, place the chopped veggies on the pan in a single layer and toss the veggies with olive oil, salt, and pepper.
  3. Don’t crowd the pan, use two baking sheets if necessary.
  4. Place the sheet of veggies in the hot oven for 30 minutes (set a timer for 15minutes and turn the pan before cooking an additional 15minutes – this will ensure even roasting)
  5. You can prepare the rest of the chili while the vegetables are roasting

For the chili

  1. Heat the olive oil in a large dutch oven or a big pot over medium-high heat until the oil is hot (the oil in the bottom of the pot will start to ripple)
  2. Add the diced onions and cook until the onion is translucent and starting to brown
  3. Add the ground beef to the onions and break the beef into small pieces using a wooden spoon
  4. Cook the beef until it is browned all the way through, 8-10 minutes
  5. Add the garlic to the beef and cook until you can smell the garlic aroma (about 3-4minutes)
  6. Add a pinch of salt and pepper to season the beef – you can add more after you taste the completed recipe later
  7. To the beef add the chili powder, paprika, cumin, and cayenne
  8. Stir the mixture so the spices start to release some oil and become fragrant (about 3minutes)
  9. Add the tomato paste and cook for about 3 minutes, stirring to distribute the tomato paste
  10. If the tomato paste is starting to cling to the bottom of the pot or burn, add a splash of water and use a wooden spoon to scrape up any bits from the pan.
  11. Add the can of tomatoes and use a wooden spoon to break the large pieces down. (*if using the slow cooker method, jump to the notes below at this point)
  12. Bring the chili to a bubble reduce the heat to medium low and let the chili simmer for at least 20 minutes, allowing some of the liquid to evaporate
  13. Remove the roasted veggies from the oven and add them to the pot of chili
  14. If there is a lot of liquid in the chili pot you can continue to let the chili simmer over low heat
  15. Taste and add salt and pepper to your liking. If the chili tastes sweet, add a tablespoon of apple cider vinegar
  16. Serve the chili with your favorite toppings

To store the chili

  1. Let the chili come to room temperature in the pot
  2. Transfer the chili into a large container with a lid
  3. Close the lid and store in the refrigerator for up to 3 days
  4. Chili makes for awesome left overs and tastes better the next day!

Notes

  • Feel free to substitute your favorite veggies for the ones I’ve roasted. Most hearty vegetables (squashes, asparagus, etc.) stand up to roasting and can offer flavor variety so this can become a go to make-ahead recipe!
  • *Slow cooker option: 
    • Pour the browned beef, spice, and tomato mixture along with the chicken broth into a large crockpot or slow cooker 
    • Cover the crockpot with the lid (don’t clasp the hinges) and cook on high for 4 hours
    • After 2 hours of cooking, open the crockpot lid, add all the raw vegetables, replace the lid and continue to cook for an additional 2 hours 
    • Taste the chili and adjust salt as necessary 
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes (30minutes inactive time)
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2 Comments

  1. This was wonderful. It came together quickly and of course was even better the next day. Meat plus veggies. Will make again. Five stars.






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