Beef Vegetable Chili

Why You’ll Love This Recipe

This chili delivers the best of both worlds—classic meaty flavor and wholesome vegetables for added texture and nutrition. It’s easy to make, customizable to your taste, and gets even better as it sits, making it ideal for leftovers. Whether served with cornbread, over rice, or on its own, this chili is packed with bold flavor and comforting warmth in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground beef
olive oil
yellow onion
garlic
carrots
celery
bell peppers (any color)
zucchini (optional)
canned diced tomatoes
tomato paste
canned kidney beans
canned black beans
beef broth or water
chili powder
ground cumin
paprika
dried oregano
salt
black pepper
optional toppings: shredded cheese, sour cream, green onions, avocado

Directions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes until softened.
2. Stir in garlic, carrots, and celery, cooking for another 3–4 minutes.
3. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
4. Stir in bell peppers and zucchini, and cook for 3–4 minutes to begin softening.
5. Add diced tomatoes, tomato paste, drained beans, and beef broth. Stir well.
6. Season with chili powder, cumin, paprika, oregano, salt, and black pepper.
7. Bring to a boil, then reduce heat to low and simmer uncovered for 30–40 minutes, stirring occasionally.
8. Adjust seasoning to taste. Add a splash of broth or water if chili becomes too thick.
9. Serve hot with your favorite toppings.

Servings and timing

Serves 6–8
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

• Spicy version: Add cayenne pepper, jalapeños, or hot sauce to boost the heat.
• Bean-free: Skip the beans and increase the vegetables or beef for a keto-friendly chili.
• Add corn: Stir in a cup of corn kernels for sweetness and color.
• Vegetable boost: Add spinach, kale, or mushrooms for more nutrition.
• Slow cooker option: Brown the beef and sauté vegetables first, then transfer everything to a slow cooker and cook on low for 6–8 hours.

Storage/Reheating

Store leftover chili in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over medium heat or microwave individual portions for 1–2 minutes, stirring halfway through.
For freezing, let the chili cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat before serving.

FAQs

Can I use ground turkey instead of beef?

Yes, ground turkey or chicken can be used as a lighter alternative.

What vegetables work best in chili?

Onion, bell peppers, carrots, celery, zucchini, corn, and tomatoes all work well in chili.

Do I need to drain the beans?

Yes, draining and rinsing canned beans helps reduce sodium and improves the texture of the chili.

Can I make this ahead of time?

Absolutely. Chili tastes even better the next day as the flavors continue to develop.

How can I make it thicker?

Simmer uncovered to reduce liquid, or mash some of the beans with a spoon to thicken the consistency.

Is this chili gluten-free?

Yes, as long as all your canned ingredients and broth are gluten-free.

What can I serve with chili?

Cornbread, rice, tortilla chips, baked potatoes, or a simple salad make great sides.

How spicy is this chili?

This version is mild to medium. Adjust the spice level by adding more chili powder or hot peppers to taste.

Can I make it vegetarian?

Yes. Omit the beef and add more beans, lentils, or plant-based meat alternatives.

Can I cook this in an Instant Pot?

Yes. Use the sauté function for browning, then pressure cook on high for 15 minutes and natural release.

Conclusion

Beef Vegetable Chili is a hearty, satisfying, and flavorful meal that brings warmth to any table. With its rich tomato base, tender beef, and a medley of colorful vegetables and spices, it’s a recipe that’s easy to love and even easier to make. Whether enjoyed fresh or as leftovers, this chili is sure to become a go-to favorite in your recipe rotation.

Beef Vegetable Chili

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Beef Vegetable Chili is a hearty, one-pot meal packed with ground beef, colorful vegetables, beans, and bold spices simmered in a rich tomato base—perfect for family dinners or meal prep.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6–8 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1–2 bell peppers, diced (any color)
• 1 zucchini, diced (optional)
• 1 (14.5 oz) can diced tomatoes
• 2 tbsp tomato paste
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup beef broth or water
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp dried oregano
• Salt and black pepper to taste
• Optional toppings: shredded cheese, sour cream, green onions, avocado

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Instructions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and sauté for 3–4 minutes until softened.
2. Add garlic, carrots, and celery. Cook for another 3–4 minutes.
3. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
4. Stir in bell peppers and zucchini. Cook for 3–4 minutes until slightly softened.
5. Add diced tomatoes, tomato paste, kidney beans, black beans, and beef broth. Stir to combine.
6. Season with chili powder, cumin, paprika, oregano, salt, and pepper.
7. Bring to a boil, then reduce heat and simmer uncovered for 30–40 minutes, stirring occasionally.
8. Adjust seasoning as needed. Add more broth or water if chili becomes too thick.
9. Serve hot with desired toppings.

Notes

• For spicier chili, add jalapeños or cayenne pepper.
• Use ground turkey or chicken for a lighter option.
• Chili flavor improves after sitting overnight—great for leftovers.

Nutrition

• Serving Size: 1.5 cups
• Calories: 360
• Sugar: 7g
• Sodium: 580mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 8g
• Protein: 26g
• Cholesterol: 55mg