Whole30 Beef Chili with Veggies

Name: Whole30 Beef Chili with Veggies
Ingredients: 2 tablespoons avocado oil or olive oil; 2 pounds ground beef (preferably grass-fed); 1 large onion, diced; 4 cloves garlic, minced; 2 medium zucchinis, diced; 3 medium carrots, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 2 cups crushed tomatoes (no added sugar); 1 cup beef broth (Whole30-compliant, no additives); 2 tablespoons tomato paste (no sugar added); 1 tablespoon chili powder; 2 teaspoons smoked paprika; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon ground coriander; Salt and freshly ground black pepper, to taste; Optional: red pepper flakes for extra heat; Fresh cilantro or parsley, chopped (for garnish)

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If you’re following the Whole30 program or simply want a nourishing, paleo-friendly meal, this Whole30 Beef Chili with Veggies hits all the marks. It’s

Ingredients

Instructions

Heat the oil over medium-high heat in your pot or Dutch oven. Add the ground beef and cook, breaking it apart with your spoon, until it’s browned and no longer pink—about 6-8 minutes. Remove excess fat if desired, but leaving some fat adds flavor and moisture.
Add the diced onion and garlic to the pot with the beef. Cook for 3-4 minutes until the onion softens and becomes translucent.
Stir in the diced zucchinis, carrots, and bell peppers. Cook for another 5 minutes, allowing the vegetables to soften slightly but retain some texture.
Sprinkle the chili powder, smoked paprika, cumin, oregano, coriander, salt, and pepper over the mixture. Stir well to coat the beef and vegetables with the spices. Add the tomato paste and stir it through evenly.
Pour in the crushed tomatoes and beef broth. Stir everything to combine and bring the mixture to a gentle simmer.
Reduce heat to low, cover the pot, and let simmer for at least 30-40 minutes. This slow cooking allows the flavors to meld and the vegetables to become tender. Stir occasionally to prevent sticking.
Taste and adjust salt and pepper if needed. If you want more heat, sprinkle in red pepper flakes to taste. Garnish with fresh cilantro or parsley before serving.