Chili without beans? Who knew it was possible? Well, it is with this recipe. Not only can you make this chili for your own enjoyment, but it also pairs well with chips for when you’re hosting your next Super Bowl party or summer get-together (though, of course, you’d have to make at least double the recipe).
And did you think you could add ground beef to the recipe? The beef here adds Paleo-friendly protein to the dish while also including a wide variety of vegetables, like onion, celery, and carrots.
The only thing missing here from a well-balanced Paleo dish is the fruit (though, it does contain tomatoes!) You can always throw in a quick fruit cup on the side to complete the package and make this a true Paleo meal.
If you’d rather leave out the chopped celery, you can instead use sticks of celery to scoop up and enjoy the chili. This is a great way to enjoy the chili as a dip that doesn’t include grain-heavy options like crackers or chips.
Preparation 10 Minutes | Cooking 20 Minutes | Difficulty 2/5 Stars | Servings 8 Servings |
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All-Meat Veggie Chiliingredients ● 1½ lbs. ground beef  |
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make it
1. In a seasoned skillet, or a five to six-quart cast-iron pot, brown the beef and garlic.
2. Cook over medium heat until beef is thoroughly cooked and browned.
3. Drain off excess fat, set aside.
4. Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium-high heat (about five to seven minutes).
5. Once onions are golden and veggies are midway cooked, add zucchini and cook for two minutes, stirring everything well.
6. Add the cooked beef, tomato puree/sauce, and tomatoes into the pot and stir well.
7. Bring everything to a boil, stirring frequently, then reduce heat and simmer for 20 minutes.
8. Check on the mixture every so often and stir. Serve immediately.
