All Meat Veggie Chili {Paleo}

All Meat Veggie Chili {Paleo}


  • 1½ pounds grass fed beef (85% is what I use)
  • 2 cloves garlic, chopped
  • 2 tablespoons oil
  • 1 large onion, diced
  • 1 stalk celery, chopped
  • 4 large carrots, peeled and diced
  • 2-3 zucchinis, diced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper (optional)
  • 15 ounce can tomato puree
  • 15 ounce can diced tomatoes


  1. In your seasoned skillet or 5-6 quart large cast iron pot, brown beef and garlic. Cook over medium heat until beef is thoroughly cooked and browned. Drain off excess fat, set aside.
  2. Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked, add zucchinis and cook for 2 minutes making sure you stir everything well.
  3. Add cooked beef back into the pot, tomatoes, tomato sauce, and stir well. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes.
  4. Check on the amazing mixture every so often and stir. Serve immediately.

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