What's For Dinner: Veggie Beef Chili

Last weekend I had plans to make a veggie chili, but someone insisted that I add in some beef. Luckily for him, I had yet to do the grocery shopping for ingredients I needed to make the recipe, so I picked up some grass-fed beef while at Whole Foods. However, I think this chili would be just as good without the beef, or you could always substitute in some soy crumbles as a meat substitute. Long story short, this chili was hearty and delicious, and would make an excellent addition to your Super Bowl game-day meal plan.

Veggie Beef Chili (printer-friendly version)
makes 6+ servings

1/4 pound grass-fed ground beef
1 15-oz can of black beans, rinsed and drained
1 1/2 cups low-sodium vegetable juice
1 cup chopped tomatoes
1 cup frozen whole kernel corn
1 small zucchini, chopped
1/2 yellow or orange sweet pepper (ribs and seeds removed), chopped
1/2 onion, chopped
2 teaspoons chili powder
1/4 teaspoon dried oregano
1/4 teaspoon fine sea salt
1 teaspoon cocoa powder
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon ancho chili powder
1 clove garlic, minced
dash cayenne pepper
dash paprika

1. Brown the meat in a skillet over medium-high heat, about 5-7 minutes. Cover a plate with a paper towel. Spoon the cooked meat onto the plate to drain off the excess fat.
2. Add the meat along with the rest of the ingredients to a 1 1/2- or 2-quart slow cooker.
3. Cover and cook for 6 to 8 hours on the low setting, or 3 to 4 hours on the high setting.
4. Serve with toppings of your choice, such as oyster crackers, shredded cheese, plain Greek yogurt, or green onions.