Description
A hearty and healthy low-carb chili perfect for paleo diets, filled with rich flavors and nutritious vegetables.
Ingredients
Scale
- 2 lbs ground beef (or chicken)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 2 zucchini, chopped
- 2 cups diced tomatoes (fresh or canned, with no added sugar)
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- Salt and pepper to taste
- 2 cups beef broth (or chicken broth)
- Optional toppings: avocado slices, fresh cilantro, or dairy-free sour cream
Instructions
- Sauté the vegetables: In a large pot over medium heat, add a splash of olive oil and sauté the diced onion and bell pepper until they are soft—about 5 minutes. Stir in the minced garlic for an additional minute.
- Brown the meat: Add the ground beef to the pot. Cook, breaking it apart with your spoon as it browns for about 6-8 minutes.
- Spice it up: Once the meat is browned, add the chili powder, cumin, smoked paprika, and oregano along with salt and pepper.
- Add the zucchini and diced tomatoes to the pot. Stir everything together.
- Pour in the beef broth, stirring to combine. Bring to a gentle simmer and reduce the heat to low. Cook uncovered for about 20 minutes, stirring occasionally.
- Taste the chili and adjust seasonings as needed.
- Serve into bowls and add toppings like avocado slices or fresh cilantro.
Notes
Consider prep work a day ahead to streamline cooking. Store leftover chili in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 7g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg