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Our Favorite Vegetable Beef Chili (Tomato-Free, Grain-Free)

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 -8 bowls
Calories 243kcal
Author Lauren Goslin

Ingredients

  • 1/2 yellow onion chopped
  • 1/2 green pepper chopped
  • 2 garlic cloves minced
  • 1 lb. ground beef
  • 1 carrot chopped
  • 1 small zucchini chopped fine
  • 1/2 t. turmeric
  • 1 T. chili powder
  • 1 tsp cumin
  • 1/2 t. dried oregano
  • 1 t. sea salt plus more to taste
  • 1/2 c. water
  • 1 15 oz can red kidney beans with bean juice
  • 1 15 oz can chickpeas with bean juice
  • 1/4 c. fresh cilantro or parsley chopped

Instructions

  • Add the ground beef to a large, heated pot and begin to brown it.
  • Add in onion, bell peppers, and garlic and cook for 1-2 minutes.
  • Add in the remaining veggies and spices (carrot, zucchini, turmeric, chili powder, cumin, oregano, salt, and pepper) and cook about 5-7 minutes until vegetables soften.
  • Add in the water and both cans of beans (with their juices) and bring the mix to a boil.
  • Lower the heat and simmer the chili (uncovered) for 30-60 minutes, until it achieves your desired thickness.
  • Enjoy!

Notes

Nutrition facts based on using one teaspoon salt and cilantro. Weight Watchers points (new system): 6

Nutrition

Serving: 1g | Calories: 243kcal | Carbohydrates: 25.8g | Protein: 24.4g | Fat: 5g | Saturated Fat: 1.5g | Polyunsaturated Fat: 3.5g | Cholesterol: 51mg | Sodium: 636mg | Fiber: 6.3g | Sugar: 1.4g