Not Quite Chili
Warm, hearty, and packed with flavor, "Not Quite Chili" offers a fresh twist on traditional chili by incorporating vibrant vegetables like zucchini and red bell pepper alongside classic ingredients like ground beef (or turkey for a leaner option) and a medley of bold spices. This one-pot wonder comes together in under an hour, with a rich, smoky tomato base infused with smoked paprika, cumin, and a touch of heat from optional chili powder. Perfect for a cozy weeknight dinner, this lighter, veggie-packed dish is easy to customize and pairs beautifully with toppings like shredded cheddar, sour cream, and fresh cilantro. Ideal for those craving the essence of chili without the heaviness, this recipe is sure to be a new family favorite.
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Recipe Information
Ingredients
- 1 lb ground beef (or ground turkey for a leaner option)
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 14.5 oz diced tomatoes (with juice)
- 2 tbsp tomato paste
- 1 cup beef or chicken broth
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp chili powder (optional, for extra heat)
- 1 tbsp olive oil
- 0.5 cup shredded cheddar cheese (for garnish)
- 0.25 cup sour cream (for garnish)
- 2 tbsp chopped cilantro (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes, or until softened and translucent.
Stir in the garlic and cook for 1 minute, or until fragrant.
Add the ground beef (or turkey) to the pot, breaking it up with a wooden spoon, and cook until browned and no longer pink. Drain any excess fat if necessary.
Mix in the red bell pepper and zucchini, cooking for 5 minutes to soften the vegetables.
Stir in the smoked paprika, cumin, dried oregano, salt, black pepper, and chili powder (if using). Cook for 1-2 minutes to toast the spices.
Add the diced tomatoes (with their juice), tomato paste, and broth, stirring to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the flavors meld and the liquid reduces slightly.
Taste and adjust seasoning with additional salt or spices, if needed.
Serve hot in bowls, garnished with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro, if desired.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 4024 mg | 175% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 33.1 g | ||
| Protein | 106.6 g | 213% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 709 mg | 55% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3661 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
