This hearty beef chili is loaded with beef, beans and veggies and has an all-day cooked flavor but takes less than an hour to make. The thick and chunky tomato sauce base gives this chili a rich tomato flavor with roasted garlic and herbs. This beef chili recipe is made with mild spice but can be easily adjusted to suit your preferred heat level. Ready in about an hour, this vegetable beef chili is a terrific recipe for meal prepping, since it makes enough for several dinners and freezes well. Enjoy this chili by the bowlful, with nachos, or spooned over a baked potato.
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.
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.
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.