Roasted Veggie Chili With Beef & Bacon.
Smoky Beef & Bacon Chili with Roasted Eggplant, Green pepper, Green Beans and Onion.
With the chilly weather this time of year, this chili is the perfect dish to warm you up! (Cheesy pun intended!) This is a low-carb chili with no beans, although you can always add beans into the mix if you prefer. I bulked up this recipe using lots of yummy roasted veggies. I also jazzed it up with some bacon to add a subtle smokey flavor. I’ll be eating this chili all week and can’t wait! It’s so good and also so good for you!
Makes about 6 cups of chili.
- 1 lb ground beef (7% fat)
- 6 pieces hickory smoked, center cut bacon
- 28 oz crushed tomatoes
- 1 medium eggplant, diced
- 1 green pepper, diced
- 1 yellow onion, diced
- 12 oz fresh green beans, cut into small pieces
- 1 packet McCormick smoky BBQ chili seasoning
- hot sauce, to taste
- 3 tbsp olive oil
- salt/pepper to taste
Begin by roasting your veggies. Add them into a large roasting pan and drizzle with 3 tbsp of olive oil. Season with salt and pepper and roast in a 400 degree oven for about 40 minutes.
In a large pot, brown the ground beef on medium/high heat. There’s enough fat in the beef that you shouldn’t have to add any oil to the pot beforehand. Use a spoon or spatula to break up the meat so it doesn’t clump together as it cooks. Once browned, add in the crushed tomatoes and chili seasoning.
Cook the bacon so it’s partially cooked, but not overly crispy. The goal is to get some of that fat out of it. I cooked mine in the microwave on a plate lined with paper towel for 2 minutes. Once the bacon is partially cooked, chop it up and then add it into the beef and tomato mixture. Reduce the heat to simmer and put a lid on the pot.
Once the veggies have completed roasting, add them directly into the pot. Season with a dash of hot sauce and salt/black pepper and stir well to combine all of the ingredients. I topped my chili with a spoonful of light sour cream, but you could also top with tortilla strips or avocado.