Spicy Zucchini & Chipotle Beef Chili

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A fiery, low-carb chili packed with lean beef, roasted zucchini, and smoky chipotle peppers, simmered to perfection without beans or tomatoes for a Whole30-friendly kick. This Mexican-inspired Whole30 recipe (low carb), ready in about 55 minutes, pairs ground beef, zucchini, green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 1 lb ground beef
• 2 medium zucchini
• 1 green bell pepper
• 1 yellow onion
• 3 garlic cloves
• 2 tbsp chipotle peppers in adobo sauce
• 14 oz canned diced tomatoes
• 2 cups chicken broth
• 1 tsp cumin
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Dice zucchini into 1/2-inch cubes and slice bell pepper into thin strips. Finely chop onion and mince garlic.
2. Step 2: Heat 1 tbsp avocado oil in a large pot over medium-high heat. Add ground beef, breaking it into small pieces with a spoon, and cook until browned (5-7 minutes), then drain excess fat.
3. Step 3: Add zucchini, bell pepper, onion, and garlic to the pot. Sauté for 4 minutes until vegetables begin to soften and release moisture.
4. Step 4: Stir in chipotle peppers with adobo sauce, diced tomatoes (with juices), chicken broth, cumin, 1 tsp sea salt, and 1/2 tsp black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25 minutes until flavors meld and zucchini is tender.