Chili Con Carne and Veggies

This chili con carne and veggies recipe is a hearty, flavor-packed dish that combines tender beef, fresh vegetables, and warm spices for the ultimate comfort meal. I love how every bite brings a mix of smoky, spicy, and savory goodness, with the vegetables adding a fresh balance to the rich meat and sauce.

Why You’ll Love This Recipe

I love this recipe because it’s wholesome, filling, and full of texture. The combination of ground beef and diced chuck roast gives it incredible depth, while the zucchini and bell pepper add color and a touch of sweetness. The chili spices bring everything together in a rich, thick sauce that’s perfect for cool days or when I want something cozy and satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pound ground beef
1 1/2 pounds chuck roast or top sirloin cut in 1/2″ pieces
2 tablespoons olive oil
1 large onion diced
1/2 large red bell pepper diced
1 cup green zucchini diced
1 cup yellow zucchini diced
2 tablespoons chili powder
1 1/2 tablespoons cumin
1 teaspoon paprika
3 garlic cloves minced
1 teaspoon kosher salt
1/2 teaspoon pepper ground
1 can Rotel diced tomatoes & Green Chilis
2 tablespoons tomato paste
2 cups beef broth OR 2 cups water with two teaspoons beef bullion concentrate
1 teaspoon corn starch or arrowroot mixed with 2 tablespoons water

TOPPINGS
sour cream
Greek yogurt
cheese
diced avocado
cilantro

Directions

1. I start by heating the olive oil in a large pot or Dutch oven over medium-high heat.
2. I add the diced chuck roast and cook until browned on all sides, then remove it from the pot and set it aside.
3. Next, I add the ground beef and cook until it’s browned and no longer pink, breaking it up with a spoon as it cooks.
4. Once the beef is browned, I drain any excess fat if needed, then return the seared chuck roast to the pot.
5. I add the diced onion, bell pepper, and minced garlic, cooking for 3–4 minutes until the vegetables soften and become fragrant.
6. I stir in the chili powder, cumin, paprika, salt, and pepper, coating the meat and vegetables in the spices.
7. I then add the tomato paste and stir it for about a minute to deepen the flavor.
8. I pour in the can of Rotel tomatoes with green chilis, followed by the beef broth (or water with beef bouillon). I stir everything together and bring it to a gentle simmer.
9. I lower the heat, cover the pot, and let it simmer for about 45 minutes, stirring occasionally, until the beef chunks are tender.
10. I stir in the diced green and yellow zucchini and continue to simmer for another 10–15 minutes until the vegetables are soft but not mushy.
11. I mix the cornstarch (or arrowroot) with water and stir it into the chili to thicken the sauce slightly.
12. Once the sauce reaches the perfect consistency, I taste and adjust the seasoning if needed.
13. I serve the chili hot with my favorite toppings—sour cream, cheese, diced avocado, Greek yogurt, or fresh cilantro.

Servings and Timing

This recipe makes about 6 servings. It takes around 1 hour and 15 minutes in total—15 minutes for prep and about 1 hour for cooking.

Variations

Sometimes I like to add beans such as black beans or kidney beans for extra texture. I’ve also used ground turkey or chicken instead of beef for a lighter version. If I want more spice, I add cayenne pepper or chipotle powder. For a smoky depth, I like stirring in a bit of adobo sauce or using fire-roasted tomatoes. I’ve even served this chili over rice, baked potatoes, or nachos for a fun twist.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it taste even better the next day. To reheat, I warm it on the stovetop over medium heat, adding a splash of broth or water if it thickens too much. It can also be frozen for up to 3 months—just thaw overnight in the fridge and reheat when ready to serve.

FAQs

Can I make this recipe in a slow cooker?

Yes, I brown the meat and vegetables first, then transfer everything to the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours.

Can I add beans to this chili?

Absolutely. I sometimes add black beans, pinto beans, or kidney beans for more substance.

What can I use instead of beef broth?

I use chicken broth or vegetable broth if that’s what I have on hand—it still tastes great.

Can I make this chili spicier?

Yes, I add cayenne pepper, chipotle powder, or diced jalapeños to turn up the heat.

How can I make it vegetarian?

I skip the meat and use lentils, beans, and extra vegetables instead—it’s just as hearty.

What’s the best way to thicken chili?

I like using a cornstarch slurry, but simmering the chili uncovered also naturally thickens the sauce.

Can I make it ahead of time?

Yes, this chili tastes even better after sitting overnight, so I often make it a day in advance.

What toppings go best with chili?

I love topping mine with shredded cheese, sour cream, diced avocado, or fresh cilantro.

How long does chili last in the fridge?

It keeps well for up to 4 days when stored in an airtight container.

Can I freeze chili con carne?

Yes, it freezes perfectly for up to 3 months. I portion it into containers for easy reheating.

Conclusion

I love how this chili con carne and veggies brings together rich beef, vibrant vegetables, and bold spices in one comforting bowl. It’s hearty, flavorful, and full of texture, making it a meal I enjoy any time of year. Whether I’m serving it at a gathering or saving it for meal prep, this chili never fails to impress.

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