Vegetable Beef Chili Potatoes
This hearty, healthy dinner tastes like comfort food but is good for you!
Servings Prep Time
4-5 5minutes
Cook Time
120minutes
Servings Prep Time
4-5 5minutes
Cook Time
120minutes
Ingredients
Instructions
  1. In a large skillet or dutch oven, heat olive oil over medium-high heat. Add beef, onion, garlic, chili powder, cumin, and salt. Saute until onions are tender, stirring frequently.
  2. Stir in carrots, beans, and both cans of drained tomatoes. Bring to a simmer, reduce heat to medium-low, and cover. Cook, stirring occasionally for 1 1/2-2 hours, until beef is fork tender.
  3. Stir in squash, and continue cooking uncovered for about 15 minutes longer, until squash is cooked to desired tenderness. Add salt and pepper to taste.
  4. Meanwhile, cut a deep “X” into the top of each potato. Use a fork to mash 2 tbsp. sour cream and salt to taste into the potato flesh. Scoop a generous portion of the beef chili over the potato, and top with a handful of cheese. Dig in!
Recipe Notes

1. This chili should freeze well.
2. I think this chili recipe would turn out great in the slow cooker too, 4-6 hours on high or 8-10 hours on low. Add the zucchini towards the end of cooking in the crockpot if you don’t want it to get too mushy.