Description
The delicious combo of veggies with the traditional chili flavoring is a pleasant surprise. This Paleo-friendly recipe is great immediately or the next day.
Ingredients
Scale
- 1 ½ pounds ground beef
- 2 cloves garlic, chopped
- 2 tablespoons oil
- 1 large onion, diced
- 1 stalk of chopped celery
- 4 medium carrots, peeled and diced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- 2–3 medium zucchinis, diced
- 1 15-ounce can tomato puree or tomato sauce
- 1 15-ounce can diced tomatoes
Instructions
- In a seasoned skillet or large cast iron pot, brown beef and garlic.
- On medium heat, stir occasionally until beef is thoroughly cooked and browned.
- Drain off excess fat, set aside.
- Add oil, onions, celery, carrots, and seasonings to the skillet and cook on medium-high until translucent, about 5-7 minutes.
- Once onions are golden and veggies are midway cooked, add zucchini and cook for 2 minutes, making sure you stir everything well.
- Add cooked beef, tomato puree/sauce, and tomatoes into the pot and stir well.
- Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes.
- Check on the amazing mixture every so often and stir. Serve immediately.
- Prep Time: 10
- Cook Time: 30
- Category: Entrees, Main
- Cuisine: American