All Meat Veggie Chili {Paleo}
This paleo chili recipe is even better than the traditional kind. It’s hearty, filling and full of delicous flavor from veggies & meat.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 8 servings 1x
- Cuisine: Just great food. Hands down.
Scale
Ingredients
- 1 1/2 pounds ground beef
- 2 cloves garlic, chopped
- 2 tablespoons (30 ml) oil
- 1 1/2 cups onion, diced, about 1 large onion
- 1/2 cup chopped celery, about 1 stalk
- 1 1/2 cups carrots,peeled and diced, about 4 medium carrots
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/4 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
Instructions
- 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.
Notes
This is a very thick chili recipe. Add up to 1 cup of additional liquid (tomato sauce or water) to thin out the sauce if you prefer.
Nutrition
- Serving Size: 1 serving
- Calories: 294
- Fat: 10.3g
- Carbohydrates: 27.3g
- Protein: 26g
Find it online: https://www.laurafuentes.com/paleo-chili-recipe-all-meat-veggie/