Secret Ingredient Beef Veggie Chili
Warm up your kitchen with this hearty and flavor-packed Secret Ingredient Beef Veggie Chili, a one-pot masterpiece that transforms classic comfort food with a surprising twist. Featuring tender ground beef, a medley of colorful vegetables like carrots, zucchini, and red bell peppers, and a savory tomato base, this chili offers both rich taste and wholesome nutrition. The true star of the show, however, is a pinch of cocoa powder—a secret ingredient that deepens the flavor profile with subtle, velvety notes. Infused with warming spices like chili powder, cumin, and paprika, and simmered to perfection, this dish is guaranteed to become a family favorite. Perfect for busy weeknights or game-day gatherings, it's easy to customize with toppings like sour cream, shredded cheese, or diced avocado. Ready in just over an hour and serving six, this beef and veggie chili is a hearty, satisfying meal that will leave everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 large yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium carrot, peeled and diced
- 1 medium zucchini, diced
- 3 cloves garlic, minced
- 28 ounces canned crushed tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon cocoa powder (the secret ingredient)
- 1 teaspoon salt
- 1 teaspoon black pepper
- optional toppings: sour cream, shredded cheese, chopped cilantro, diced avocado
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Add the ground beef to the pot and cook, breaking it apart with a wooden spoon, until browned (about 5-7 minutes). Drain excess fat if needed.
Add the diced onion, red bell pepper, carrot, and zucchini to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the crushed tomatoes, kidney beans, black beans, beef broth, and tomato paste to the pot. Stir well to combine.
Season the chili with chili powder, ground cumin, paprika, oregano, cocoa powder, salt, and black pepper. Stir thoroughly to incorporate the spices.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 40 minutes. Stir occasionally to prevent sticking.
Taste the chili and adjust seasoning if needed. If it’s too thick, add a bit more beef broth to reach your desired consistency.
Serve the chili hot, topped with your choice of sour cream, shredded cheese, chopped cilantro, or diced avocado.
Nutrition Facts
Calories |
2547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.5 g | 156% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 6160 mg | 268% | |
| Total Carbohydrate | 239.7 g | 87% | |
| Dietary Fiber | 76.4 g | 273% | |
| Total Sugars | 59.5 g | ||
| Protein | 147.0 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 732 mg | 56% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 7915 mg | 168% | |
*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.
