4-Step Guilt Free Chili

4-Step Guilt Free Chili

Nutritional Information:
Per Serving (Serves 8):

  • Calories - 319
  • Fat - 21 grams
  • Carbs - 16 grams
  • Protein - 18 grams

Prep time: 40 minutes


  • 1 1/2 lbs ground beef

  • 2 gloves garlic, chopped

  •  2 tbsp. oil

  •  1 ½ cup onion diced (about one large onion)

  • ½ cup chopped celery (about one celery stalk)

  • 1 ½ cup carrots, peeled and diced (about four medium carrots)

  • 2 tbsp. chili powder

  • 1 tsp. ground cumin

  •  1 tsp. oregano

  •  1 tsp. salt

  • ½ tsp. cayenne pepper (optional)

  • 4 cups zucchini, diced (about three medium zucchini)

  • 1 (15 oz.) can tomato puree or tomato sauce

  • 1 (15 oz.) can diced tomatoes


Step 1: In a skillet, brown beef and garlic. Cook over medium heat until beef is cooked and browned. Drain off excess fat, set aside.



Step 2: Add oil, onions, celery and carrots to the skillet and cook until translucent over med-high heat for about 5-7 minutes.



Step 3: Once onions are golden and veggies are midway cooked, add zucchini and seasonings. Cook for 2 minutes making sure you stir well.



Step 4: Add cooked beef, tomato puree/sauce, and tomatoes into the pot and stir well. (Chef’s Note: This is a very thick chili recipe. Add up to 1 cup of additional liquid, either tomato sauce or water, to thin out the sauce if you'd prefer.) Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes.



Step 5: Grab a bowl and enjoy!



1 comment

  • Eva Dingwall

    Great recipe! I used larger cans of tomatoes and purée and used a little beef broth to thin it. We loved it!

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