Vegetable Beef Chili

This easy Paleo beef chili recipe is full of flavor, but also a healthy dose of vegetables. It’s a great way to use up your late summer veggies while still enjoying a taste of fall. Like most chili recipes, this one gets more flavorful as time goes on, so don’t be afraid to make it a day or two in advance. Looking for even more delicious Paleo recipes? Look no further and visit our PaleoPlan Recipe Center for hundreds of FREE Paleo recipes!

Vegetable Beef Chili
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Vegetable Beef Chili

Servings 4

Total Time: 60 minutes

Cook Time: 60 minutes

Nutrition Information

calories 466

carbohydrate 17.0g

protein 54.0g

fat 20.5g

saturated fat 5.0g

trans fat 0.0g

cholesterol 143mg

sodium 282mg

potassium 1365mg

fiber 6.1g

sugar 9.2g


  • 3 tablespoon(s) olive oil
  • 1 medium onion(s) diced
  • 1 medium jalapeno pepper(s) seeded and diced
  • 2 medium garlic clove(s) minced
  • 1 small zucchini chopped
  • 1 tablespoon(s) chili powder
  • 1 teaspoon(s) cumin
  • 1/2 teaspoon(s) paprika
  • 1 pound(s) beef, ground
  • 1/2 pound(s) pork, ground
  • 4 cup(s) spinach, baby
  • 3 medium tomato(es) chopped
  • 1 medium tomato(es) crushed
  • 1/8 teaspoon(s) sea salt to taste
  • 1/8 teaspoon(s) black pepper to taste


  1. In a large saucepan or Dutch oven, heat the oil over medium heat.
  2. Add the onion and jalapeño, and cook until soft.
  3. Stir in the garlic and zucchini. Cook for a minute and add the seasonings.
  4. Stir and add the beef and pork to the pot. Cook until no longer pink in the center.
  5. Add the spinach and tomatoes, and season with salt and pepper.
  6. Simmer until vegetables are soft and chili is thickened, 30-40 minutes. You can simmer for several hours to improve flavor; simply add water or broth to the pan. Serve hot.