beef chili with vegetables

Three striped bowls sitting on a black and white towel filled with beef chili with veggies, a spoon in the center bowl.

Chili without beans? Definitely! This one is chock-full of tender chunks of beef and colorful vegetables, and the spicy broth packs enough heat to satisfy your crew on a wintry day.

beef chili with vegetables

Serves: 12
Cooking Time: 1 hour 10 minutes


  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 tablespoons chili powder
  • 2 teaspoons kosher salt
  • 1 teaspoon cumin
  • 1 teaspoon garlic salt
  • 2 pounds beef stew meat,
  • cut into ½-inch cubes
  • 2 (28-ounce) cans diced tomatoes
  • 4 cups water
  • 2 (4-ounce) cans green chilies, chopped
  • ½ (4-ounce) can jalapeño peppers, chopped (optional)
  • 2 carrots, chopped
  • ½ teaspoon dried oregano,
  • or 1½ teaspoons freshit
  • ½ teaspoon dried thyme,
  • or 1½ teaspoons fresh
  • 1 bay leaf
  • 2 yellow zucchinis, chopped
  • 2 green zucchinis, chopped
  • 1 red bell pepper, chopped
  • 5 kale leaves, shredded
  • Sliced green onions, for garnish
  • Cilantro, for garnish



Heat the olive oil in an extra-large stockpot (8 to 10 quarts) over medium. When the oil is hot, add the onion and cook for about 5 minutes, until translucent.


Meanwhile, combine the chili powder, salt, cumin, and garlic salt in a large resealable bag. Add the raw stew meat to the bag, and shake it to coat all sides with the spice mixture.


Add the beef to the cooked onions and brown on all sides.


Add the diced tomatoes and water to the pot. Stir, then add the green chilies, jalapeños (if using), carrots, oregano, thyme, and bay leaf. Bring to a boil, then simmer for about 40 minutes, stirring occasionally.


Add the zucchinis and red pepper and cook for another 20 minutes. Add the kale and simmer for 10 more minutes.


Garnish with a sprinkling of the green onions and fresh cilantro.

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