Print

Beef Vegetable Chili

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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

Find it online: https://thefamilycooking.com/beef-vegetable-chili/