Vegetable Beef Chili

• 1 pound ground beef
• 6 medium tomatoes, cubed
• 2 medium green peppers, chopped
• 2 medium onions, chopped
• 3 garlic cloves, minced
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (16 ounces) chili beans, undrained
• 3 tablespoons chili powder
• 1-1/2 teaspoons salt
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon ground cumin

1. In a 5-qt. Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, green peppers, onions and garlic. Cook over medium-low heat for 20-30 minutes or until vegetables are tender, stirring occasionally.
2. Add beans and seasonings; mix well. Simmer, uncovered, for 45-50 minutes or until thickened, stirring occasionally.

ground beef, tomatoes, green peppers, onions, garlic, kidney beans, chili beans, chili powder, salt, ground turmeric, italian seasoning, ground cumin

Taken from www.tasteofhome.com/recipes/vegetable-beef-chili/ (may not work)