Spicy Beef & Vegetable Chili
A robust, flavorful chili with ground beef, colorful vegetables, and a kick of heat that simmers to perfection. This american-inspired whole30 ready in about 45 minutes pairs avocado oil, ground beef, large, diced 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 2 tbsp avocado oil
- 1 lb ground beef
- 1 large, diced onion
- 2 medium, any color, diced bell peppers
- 2 medium, diced carrots
- 3 cloves, minced garlic
- 1, seeded and minced jalapeño
- 1 (28 oz) can crushed tomatoes
- 2 cups beef broth
- 1 tsp chili powder
- 1/2 tsp cayenne pepper
- 1/2 tsp dried oregano
- to taste salt
- to taste black pepper
Instructions
- 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.
- 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.
- 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.
- Step 4: Add 1 (28 oz) can crushed tomatoes and 2 cups beef broth. Bring to a gentle boil, then reduce heat to low.
- Step 5: Cover and simmer for 15 minutes, stirring occasionally, until flavors are well combined and vegetables are tender.
- Step 6: Season with salt and black pepper to taste. Remove from heat and let sit for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Beef & Vegetable Chili take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Beef & Vegetable Chili?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep avocado oil from drying out.
Can I substitute ingredients in Spicy Beef & Vegetable Chili?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Beef & Vegetable Chili for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spicy Beef & Vegetable Chili?
American whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★★☆☆
Okay for a quick meal. I've had better whole30 dishes though.
