Vegetable Chili

by Cindy Tanzar

So hearty and delicious… a perfect meal for those cool fall and winter nights! You won’t even miss the beans in this satisfying, low glycemic dish. Hiding the vegetables in the chili makes this recipe more kid-friendly for some of those picky eaters! I always like to specify organic ingredients for those with a higher pesticide residue. Google the Clean Fifteen and Dirty Dozen for each years information on pesticides in your fruits and vegetables. This recipe serves 6 and covers protein and vegetables for one meal.


1.5 lbs. grass-fed ground beef

1 Tbs. organic coconut, avocado or macadamia nut oil

1 large onion, diced

1 green pepper, diced (organic)

2 stalks of celery, diced (organic)

1-2 cloves minced garlic, depending on preference

1 tsp. sea salt

2 tsp. chili powder

2 tsp. cumin

2 tsp. oregano

1 can organic tomato sauce

1 can organic diced tomatoes and 1 small can green chilies or 1 can Rotel tomatoes

1 16 oz. bag frozen broccoli florets

2 zucchini, quartered and sliced

water (if you need to add liquid)

crushed red pepper to taste (optional)


In a large pot, brown the ground beef in oil. Mix in the onion, green pepper, celery and garlic and cook about 5 minutes. Add spices and mix. Add tomatoes sauce and diced tomatoes and simmer for about 20 minutes. If the chili is too thick, add a 1/2 cup of water at a time to think it out. Add broccoli and zucchini, cooking for another 15-20 minutes or until tender.

Serve with shredded raw cheddar cheese (on maintenance) and diced fresh avocado. Enjoy!

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