Vegetable-Packed Ground Beef Chili with Tomatoes and Mushrooms

A hearty, bean-free chili featuring ground beef simmered with aromatic vegetables and fire-roasted tomatoes, ideal for chilly evenings and Whole30 compliance.

Cuisine: American

Category: Soups

Prep: 20 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

• 1 pound ground beef
• 2 tablespoons avocado oil
• 1 large onion
• 2 carrot
• 1 zucchini
• 1 cup mushrooms
• 2 cloves garlic
• 14 ounces diced tomatoes
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme

Instructions

1. Step 1: Heat 2 tablespoons avocado oil in a large pot over medium heat. Add 1 large diced onion and 2 diced carrots, cooking for 4 minutes until softened.
2. Step 2: Add 1 cup sliced mushrooms and 2 minced garlic cloves, cooking for 3 minutes until mushrooms release moisture.
3. Step 3: Add 1 pound ground beef, breaking it apart, and cook for 6 minutes until browned. Drain excess fat.
4. Step 4: Stir in 14 ounces fire-roasted diced tomatoes, 1 cup low-sodium beef broth, 2 tablespoons tomato paste, 1 teaspoon dried oregano, and 1/2 teaspoon dried thyme. Bring to a simmer.
5. Step 5: Add 1 diced zucchini and 1/4 teaspoon salt. Reduce heat to low, cover, and simmer for 25 minutes until vegetables are tender.