My husband found a package of chopped beef in the freezer and asked me if I would make something with it. I had planned on making a vegetarian chili, for dinner, so now, it was becoming a meatball chili. Frankly, I prefer it without the meat but the meatballs were good and my husband ate many more than I did.
I wanted the onions, corn, carrots, peppers and beans and had my share.
Although, this is not a difficult recipe, it has lots of ingredients. Don’t let that scare you away. It is chopping and opening cans and cooking in a pot. Sounds easy, right? It really is. I based this recipe on a vegetarian recipe from allrecipes.com. I did adapt it quite a bit.
I realized, I was concentrating on cookbooks and magazines and wanted to also get some of my recipes from the bigger cooking sites. I have been very fortunate with allrecipes.com. This was one more time that we had a good meal, thanks to them.
Chili with Meatballs
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped carrots
1 cup chopped red bell pepper
1 teaspoon chili powder
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (15 ounce) can black beans, undrained
- 2 cups frozen corn
- 1/2 teaspoon garlic powder
1 teaspoon cumin
1 tablespoons fresh oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
I used a lot less spice than the original recipe.
Heat the oil in a large pot over medium heat. Cook and stir the onion, and carrots in the pot until tender. Mix in the red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.
Stir in the tomatoes with liquid, black beans with liquid, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.
Add cooked meatballs to dish.
- 1 pound chopped beef or combination of chopped chicken and chopped beef
- 1 teaspoon Worcestshire sauce
- 1 egg, beaten
- ½ cup crumbs from taco chips (made in food processor)
- 1/2 teaspoon oregano
- 1/2 teaspoon black pepper