This Low-Carb Ground Beef and Veggie Chili has so much flavor and texture that you won’t even miss the beans!
Wow what a great time last week was with all of the delicious ice cream that was shared! I am so amazed by how simple it is to whip up a batch of homemade no churn ice cream at home. If you haven’t already make sure you go take a peek at the recipes I shared last week. There’s also a giveaway going until August 29 which has some awesome prizes up for grabs!
I’m a little like a toddler when it comes to foods I like at certain times and my cravings for them. Let me explain.. you know how a two year old will go for weeks on end and only want hot dogs or peanut butter & jelly? Well sometimes I am the same way with foods.. not hot dogs or peanut butter & jelly but you get the point. The past three months or so it’s been chili and the problem with that is it typically means lots of beans and therefore carbs which in turn leads to bloating and misery. Not good! Beans are not my friend! That’s where this chili comes in. I have made chili without beans before and yes it was good but I have to admit I still usually miss the beans.. not with this chili. There is so much flavor and the vegetables provide a similar texture to beans. You really have to try it. I’m sure you will love it! Don’t be turned off by the vegetables because if you were eating this chili with your eyes closed you wouldn’t even realize they are in there because they absorb the chili flavor.
Do you go through phases where you crave the same food or feel like you can’t get enough of something? Tell me I’m not totally alone here! : )
Ingredients
- 2 lbs ground beef
- 1 yellow squash – diced
- 1 green peppers – diced
- 1/2 lb mushrooms – sliced
- 1/2 lb carrots – diced
- 2 zucchini – diced
- 4 cloves of garlic – minced
- 6 cups beef broth
- 3 6 oz cans tomato paste
- 2 14.5 oz cans diced tomatoes
- 1/4 cup chili powder
- 1 tbsp cayenne pepper
- Salt & pepper to taste
- 1 tbsp cocoa
- 1 15 oz can tomato sauce
Instructions
- Brown ground beef and drain grease off then set aside.
- Add beef broth, tomato paste, diced tomatoes, chili powder, cayenne pepper, cocoa powder and tomato sauce to a stock pot and mix well.
- Add ground beef, squash, green peppers, mushrooms, carrots, zucchini and garlic to the stock pot.
- Bring chili to a boil then lower heat to medium/low and simmer for two to three hours or until sauce thickens and vegetables are done. The liquid should reduce by about a third leaving it to be a thick chili.
About Tammy Northrup
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