Start with lean ground beef (around 85% lean) to balance flavor and reduce excess fat. If you prefer a lighter option, you can substitute with ground turkey or chicken.
In a large pot or Dutch oven, heat about 2 tablespoons of olive oil over medium heat. Add 1 onion (diced), 2 cloves of garlic (minced), and a pinch of salt. Sauté until the onion becomes translucent and the garlic is fragrant, about 4-5 minutes.
Add the ground beef to the pot, breaking it up with a spoon or spatula. Cook until it’s browned and fully cooked through, about 6-8 minutes. Drain any excess fat if necessary, leaving a bit for flavor.
For a hearty, vegetable-packed chili, add 1 zucchini (diced) and 1-2 bell peppers (diced), along with 1 cup of carrots (diced or grated). The zucchini adds moisture, while the bell peppers provide sweetness and a nice crunch.
Add 1 can (14.5 ounces) diced tomatoes (with juices) and 1 can (15 ounces) kidney beans (drained and rinsed). For extra heartiness, you can also add 1 can (15 ounces) black beans or pinto beans.
Pour in 1-2 cups of beef broth (or vegetable broth for a lighter option), depending on your preferred chili consistency. Bring the chili to a simmer, and then reduce the heat to low.
Taste the chili and adjust the seasoning as needed. You can add more salt, chili powder, or cayenne pepper for extra flavor and spice. For a slight tang, add a splash of vinegar or lime juice right before serving.
Enjoy your Vegetable-Packed Beef Chili with Zucchini and Bell Peppers! This chili is hearty, nutritious, and full of vibrant vegetables. Let me know if you need more ideas for customizations or tips!
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