This will be the best chili you’ll ever make. Your belly will thank you. And, there is no need for beans since this All Meat and Veggie Paleo Chili recipe is so hearty you won’t even miss them, guaranteed.
My husband and I love chili. He loves to have a big bowl of hearty meaty goodness during football season while I prefer a meaty and bean free version. This is a great compromise for both of us and a recipe loved by our guests as well. But first, check out how easy it is to make:
One of the reasons I love this recipe is because I get my chili fix without the need for beans. That’s right, full flavor and no beans. I tweaked the seasonings for over two years until I came up with, what I think is, the perfect balance of smokiness and heat.
I love cooking this chili on a large cast iron skillet (as shown) or a Dutch oven. I really think the cast iron’s ability to hold the heat helps the seasonings penetrate the meat and veggies.
Do you know what else is great about this recipe? You can brown your meat and throw it all inside a slow cooker, for 4 hours on high or 6-8 on low and it’s a zero fuss way to eat chili. You are welcome.
Although I eliminated the beans in this recipe, all the hearty vegetables add the filling volume our hungry bellies want and need. Plus, it’s super colorful and looks gorgeous when served, not to mention delicious.
This chili is very thick. If you want to make it more soup-like, add 2 cups of stock to thin it out. It’s the perfect topping for baked potatoes or sweet potatoes. My kids don’t eat it as is so I used the mini-chopper to finely chop all the veggie chunks and topped their pasta with it for what they call: chili-pasta. Win-win!
You know why else I love this chili? Because I can make this recipe ahead of time and after a long day of work I can have a quick hearty meal. You can read many of the comments below, they all agree that this chili tastes better a few days later! Try it once and make sure you double the recipe and freeze extras.
- 1½ pounds ground beef
- 2 cloves garlic, chopped
- 2 tablespoons (30 ml) oil
- 1½ cups onion, diced, about 1 large onion
- ½ cup chopped celery, about 1 stalk
- 1½ cups carrots,peeled and diced, about 4 medium carrots
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper (optional)
- 4 cups zucchinis, diced, about 2-3 medium zucchinis
- 1 15-ounce can tomato puree or tomato sauce
- 1 15-ounce can diced tomatoes
- In your seasoned skillet or 5-6 quart large cast iron pot, brown beef and garlic. Cook over medium heat until beef is thoroughly cooked and browned. Drain off excess fat, set aside.
- Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium-high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked, add zucchini and cook for 2 minutes, making sure you stir everything well.
- Add cooked beef, tomato puree/sauce, and tomatoes into the pot and stir well. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes.
- Check on the amazing mixture every so often and stir. Serve immediately.