Prep Time: 10 Minutes
Total Time: 50 Minutes
Makes: 6 to 8 Servings
- 1 1/2 pounds ground beef
- 2 cloves garlic, chopped
- 2 tablespoons cooking 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
Winter is the best time for chili, but too many beans can leave you feeling bloated. This easy and delicious Paleo alternative to traditional chili will be sure to satisfy every tummy in the family and warm you from the inside out. Not only does this Paleo chili skip the beans, but lots of hearty veggies are added to be sure it keeps a full flavor. This recipe makes a very thick chili, so if you prefer to thin out the sauce, be sure to add a cup or so of additional tomato sauce or water. Not Paleo? No problem. Sprinkle some cheese or add sour cream on top for some additional flavor!Directions:
- Chop vegetables (onion, celery, carrots, and zucchinis) to the size of your liking. Put your food processor to work for a helping hand.
- Brown beef and garlic over medium heat in a large skillet or pot that can hold all ingredients. Thoroughly cook the beef and drain excess fat. Set beef aside.
- Add oil and cook chopped onions, carrots, and celery with seasonings over a medium-high heat until onions are translucent, about 5-7 minutes. Add the zucchini once the onions are golden and the rest of the veggies are partially cooked. Cook for an additional 2 minutes and stir well.
- Add the browned beef, tomato puree/sauce, and diced tomatoes and stir well. Bring to a boil, stirring frequently. Reduce heat to a simmer and let sit for 20 minutes.
- Check on the chili often and stir when needed to avoid sticking and scorching. Serve and enjoy!