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Clean-Eating Beef Chili - Hearty, Simple, and Full of Flavor

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 2 medium carrots, diced
  • 3 garlic cloves, minced
  • 1.25 pounds lean ground beef (90% or leaner)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4–1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon tomato paste
  • 1 (28-ounce) can crushed tomatoes, no added sugar
  • 1 (15-ounce) can fire-roasted diced tomatoes, no added sugar
  • 1 cup low-sodium beef or chicken broth (or water)
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 medium zucchini, diced (optional, for extra veggies)
  • Juice of 1/2 lime
  • Fresh cilantro, chopped, for serving (optional)
  • Avocado slices or plain Greek yogurt, for topping (optional)

Method
 

  1. Warm the pot: Heat the olive oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, and carrots. Cook, stirring, until softened, about 5–6 minutes.
  2. Add garlic and beef: Stir in the garlic and cook 30 seconds. Add the ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 5–7 minutes. Spoon off excess fat if needed.
  3. Season well: Sprinkle in chili powder, cumin, smoked paprika, oregano, red pepper flakes (if using), salt, and black pepper. Stir for 1 minute until the spices smell toasty.
  4. Tomato base: Add the tomato paste and stir to coat the beef and veggies. Pour in crushed tomatoes, diced tomatoes, and broth. Stir to combine.
  5. Beans and veggies: Add the kidney beans, black beans, and zucchini. Bring to a gentle boil, then reduce to a steady simmer.
  6. Simmer low and slow: Partially cover and simmer for 25–35 minutes, stirring occasionally, until the chili thickens and the flavors meld. Add a splash of water if it gets too thick.
  7. Finish with brightness: Stir in the lime juice and taste. Adjust salt, pepper, and heat as needed.
  8. Serve: Ladle into bowls and top with cilantro, avocado, or a spoonful of Greek yogurt if you like.