Spicy Beef & Vegetable Chili

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A robust, flavorful chili with ground beef, colorful vegetables, and a kick of heat that simmers to perfection. This American-inspired Whole30 recipe, ready in about 45 minutes, pairs avocado oil, ground beef, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 6 American cuisine 270 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp avocado oil in a large pot over medium-high heat. Add 1 lb ground beef and cook, breaking it apart, for 6-8 minutes until browned and fully cooked.
  2. Step 2: Add 1 diced large onion, 2 diced medium bell peppers, and 2 diced medium carrots. Sauté for 5 minutes until vegetables soften and onions turn golden.
  3. Step 3: Stir in 3 minced garlic cloves, 1 minced jalapeño, 1 tsp chili powder, 1/2 tsp cayenne pepper, and 1/2 tsp dried oregano. Cook for 1 minute until fragrant, stirring constantly.
  4. Step 4: Add 1 (28 oz) can crushed tomatoes and 2 cups beef broth. Bring to a gentle boil, then reduce heat to low.
  5. Step 5: Cover and simmer for 15 minutes, stirring occasionally, until flavors are well combined and vegetables are tender.
  6. Step 6: Season with salt and black pepper to taste. Remove from heat and let sit for 5 minutes before serving.

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