1 medium zucchini, diced (optional, for added texture)
1 can (14.5 oz) diced tomatoes (no added sugar)
1 cup beef broth
2 tbsp tomato paste
2 tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp dried oregano
1/4 tsp cayenne pepper (optional, for heat)
Salt and pepper, to taste
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream (for topping)
1/4 cup chopped green onions (for garnish)
1 tbsp olive oil or avocado oil
Instructions:
Prepare the Ingredients: Dice the onion, bell pepper, and zucchini. Mince the garlic.
Cook the Beef: Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
Add Vegetables: Add the diced onion, bell pepper, and zucchini to the pot. Sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
Add Seasonings: Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Cook for 1-2 minutes to release the flavors.
Add Tomatoes and Broth: Pour in diced tomatoes (with their juices), tomato paste, and beef broth. Stir well to combine.
Simmer: Bring the chili to a simmer. Reduce heat to low and cover. Let it simmer for 25-30 minutes, stirring occasionally, until the chili thickens and the flavors meld together.
Add Cheese: Stir in 1 cup of shredded cheddar cheese until melted and fully incorporated into the chili.
Serve: Ladle the chili into bowls. Top with remaining shredded cheese, a dollop of sour cream, and chopped green onions.
Tips:
Adjust Seasoning: Taste the chili and adjust the seasoning as needed.
Serve with Toppings: You can add avocado slices, jalapeños, or cilantro for extra flavor.
Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
