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–+ servings
image of top down mise en place shot of ground beef onion bell peppers zucchini corn beans tomatoes garlic chili powder cumin fresh ingredients arranged in clear glass bowls on white marble counter with rustic brown wooden kitchen sets under soft diffuse daylight

Veggie Loaded Ground Beef Chili

A comforting, hearty chili recipe packed with hidden vegetables, richly seasoned with chili powder, smoked paprika, and a touch of cocoa powder. This quick and easy family favorite is perfect for weeknights and freezes beautifully.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Chili
Cuisine: American
Ingredients Method Notes

Ingredients
  

Meat & Aromatics
  • 2 Tbsp olive oil or avocado oil
  • 1.5 lb lean ground beef 85/15 recommended for optimal flavor
  • 1 large yellow onion finely diced
  • 1 large bell pepper finely diced (red or orange preferred)
  • 4 cloves garlic minced
  • 1 medium zucchini finely diced
Spices & Flavor Base
  • 1/4 cup chili powder high-quality brand
  • 2 Tbsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper adjust to heat preference
  • 1 tsp unsweetened cocoa powder secret ingredient for deep, rich color and flavor
  • 2 tsp salt or to taste
  • 1 tsp freshly ground black pepper
Liquid & Bulk
  • 1 28-oz can crushed tomatoes
  • 1 15-oz can tomato sauce
  • 1/2 cup beef broth or stock low sodium
  • 1 15-oz can kidney beans rinsed and drained
  • 1 15-oz can black beans rinsed and drained
  • 1 bay leaf
Optional Toppings
  • shredded cheddar or Monterey Jack cheese
  • sour cream or Greek yogurt
  • chopped fresh cilantro or green onions
  • crushed tortilla chips or cornbread

Method
 

  1. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the lean ground beef, breaking it up with a wooden spoon. Cook until the beef is fully browned and no pink remains, about 5 to 7 minutes. Drain off any excess grease.
  2. Reduce the heat to medium. Add the diced onion and bell pepper to the pot. Cook until they start to soften and become translucent, about 5 minutes.
  3. Stir in the diced zucchini and minced garlic. Sauté for another 2 to 3 minutes, until the garlic is fragrant.
  4. Push the meat and vegetables to the side and sprinkle the chili powder, smoked paprika, cumin, oregano, and cayenne directly onto the bottom of the pot. Let these spices cook gently for about 60 seconds, stirring constantly. This 'blooming' process intensifies their flavor.
  5. Stir the cocoa powder into the spice mixture, then mix the spices thoroughly into the beef and vegetable mixture. Season generously with salt and black pepper.
  6. Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir well, scraping up any browned bits from the bottom of the pot. Add the rinsed kidney beans and black beans, and drop in the bay leaf.
  7. Bring the chili to a gentle simmer. Once simmering, reduce the heat to low, cover the pot loosely, and let it cook for at least 1 hour. For best results, simmer for 2-3 hours, stirring every 20-30 minutes.
  8. After the chili has thickened and the flavors are deeply integrated, remove the bay leaf. Taste and adjust the seasoning, adding more salt or a pinch of sugar if needed. Serve hot with your favorite toppings!

Notes

For a richer flavor, char the bell peppers under the broiler before dicing. If the chili is too thick, add a splash of water or broth. If it's too thin, let it simmer uncovered for the last 30 minutes. This chili tastes even better the next day and freezes beautifully for up to 6 months.
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