Paleo Veggie-Forward Chili (sans beans)

So, this chili has no beans. After realizing that beans made me feel less than amazing, and struggling to find chili recipes that weren’t just meat + beans (and missing chili very much), I feel I have finally perfected this recipe and I hope you’ll love it as much as we do.

It’s veggie-forward, but also features grass-fed ground beef. It has lots of flavor and heartiness, feeling like a true comfort food while also sneaking in a variety of vegetables. I love that it’s lower carb as well. It’s also pretty customizable if you want to sub something else in or omit an ingredient.

Paleo (No Bean) Veggie-Forward Chili

Ingredients

2 lbs grass-fed ground beef
2-4 minced garlic cloves
2-3 tablespoons olive or avocado oil
1 large onion or 2 small/medium - diced
1 orange or yellow bell pepper - diced
2 carrots - peeled & chopped small
1-2 zucchini squash (depending on size & preference) - chopped small
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon salt (I love pink Himalayan sea salt)
1/4 teaspoon cayenne (optional)
1 15-ounce can diced tomatoes
2 15-ounce cans tomato sauce

What to do

Brown your ground beef in 2 tablespoons of oil plus the minced garlic. When cooked, set aside to use your pot for your veggies.

Add more oil if needed then sauté diced onion, bell pepper and carrots. When onions start turning golden/translucent, add chopped zucchini and all seasonings. Cook for 2-3 more minutes (stirring thoroughly).

Add in cooked beef, plus your diced tomatoes and tomato sauce. Stir well then bring to a soft boil. Reduce heat and simmer for 20-30 minutes.

If it’s too thick for your liking, simply add a little more tomato sauce or some water. Add more salt + some pepper if desired.

I’m bad at paying attention to serving size, but this usually makes at least two dinners for Trey and I, or a dinner + 2-3 lunches for me, so it makes a nice batch!

Please leave a comment if you try this (or plan to)!