Full of veggies, chickpeas and grass fed ground beef, this one pot chili with a curry powder twist and just the right amount of subtle heat will quickly make its way into your fall weeknight rotation. It’s perfect with a slice of warm cornbread slathered with melty honey butter.
I am all for a good veggie loaded meal. In this recipe you’ll find 5 different veggies. My entire family loves this chili and what better way for the chili to love them back than by hiding additional veggies in their food? We’ll get to this point later with the zucchini. Let’s get started.
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Ingredients
- olive oil
- onion
- green bell pepper
- medium carrots
- large sweet potato
- cloves garlic
- zucchini
- grass fed ground beef
- ground ginger
- diced tomatoes and green chilies
- crushed tomato
- chicken broth
- curry powder
- ground cumin
- ground turmeric
- cayenne
- chickpeas
- Salt and pepper
See recipe card for quantities.
Instructions
Step One: Cook vegetables. Grab a dutch oven or other large stockpot and heat olive oil over medium heat. Add bell pepper, carrots, onions, and sweet potatoes. DON’T add the zucchini yet! Cook until the onions are tender, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute.
Step Two: Cook beef and spices. Add the ground beef and ground ginger. Season with salt and pepper, breaking apart the ground beef while browning. When the beef is halfway cooked, add curry powder, cumin, turmeric and cayenne. Finish cooking beef all the way through while wafting in the smells.
Step Three: Add tomatoes, broth and simmer. Add diced tomato and green chilis, crushed tomato and chicken broth. Bring to boil, reduce to simmer. Cover and cook for about 20 minutes, stirring occasionally. Taste and adjust seasoning. Feel free to add more curry powder or cayenne if you want a stronger flavor or more heat.
Step Four: Add the chickpeas and shredded zucchini. Stir, cover and cook for another 15 minutes. Do a final taste and adjust the seasoning.
Hint: You’re the chef! Trust yourself. If you want to amp up any of the flavors feel free to add more curry powder or cayenne. Also, a little extra salt goes a long way to help the flavors shine. Add an extra pinch if you feel like something is lacking.
Give yourself the gift of prep!
In this section I will give you ways to freeze, re-purpose and/or use some of your ingredients for another meal. Save yourself some time and effort next time you’re in the kitchen!
Freeze: This chili makes a great freezer meal. Double the recipe if needed or portion out half of it into a vacuum seal bag. Pull it out later when you need a lightning fast dinner.
Chop extra veggies: You’re already chopping veggies. Go ahead and chop extra carrots, onions, and bell pepper. (Leave out the sweet potato and zucchini.) Freeze them in a vacuum seal bag so next time you want to make this chili, a big chunk of the work is already done. All you’ll have to do is chop the sweet potato and grate the zucchini when you’re ready to cook.
Keep the veggie scraps: Don’t throw out the veggie scraps from your carrots, onion and garlic. Throw them in a gallon bag in the freezer. Keep adding until you have a full bag, then use the scraps to make Chicken Bone Broth.
Equipment
I use a dutch oven to make this chili. It is excellent at retaining heat.
Storage
Store this in the fridge in an airtight container for 2 days or freeze.
Top Tip
Use a large dutch oven and double this recipe. Freeze half for the next time you need a meal that requires no cooking.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Chickpea Chili:
Recipe
One Pot Chickpea Chili
Course: Main8
servings15
minutes50
minutes1
hour5
minutesFull of veggies, chickpeas and grass fed ground beef, this one pot chili with a curry powder twist and just the right amount of subtle heat will quickly make its way into your fall weeknight rotation. It’s perfect with a slice of warm cornbread slathered with melty honey butter.
Ingredients
2 tablespoon olive oil
1 medium onion, diced
1 green bell pepper, diced
2 medium carrots, diced
1 large sweet potato, diced
2 cloves garlic, peeled and minced
1 zucchini, peeled and grated
1 lb grass fed ground beef
1 (15 ounce) can diced tomato with green chilis
1 (15 ounce can) crushed tomato
1 teaspoon ground ginger
2 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon cayenne, optional for added heat
½ cup chicken broth
1 (15 ounce) can chickpeas, drained and rinsed
salt and pepper
Directions
- Heat olive oil over medium heat. Add all veggies EXCEPT zucchini. Cook until onions are tender about 8 minutes
- Add garlic. Cook until fragrant. About 1 minute
- Add ground beef and ginger. Season with salt and pepper. Break apart ground beef while browning.
- When beef is halfway cooked, add curry powder, cumin, turmeric and cayenne. Finish cooking beef all the way through.
- Add diced tomato and green chilis , crushed tomato and chicken broth.
- Bring to boil, reduce to simmer. Cover and cook for about 20 minutes, stirring occasionally.
Taste and adjust seasoning. - Add the chickpeas and shredded zucchini. Stir, cover and cook for another 15 minutes.
Taste and adjust seasoning.
Notes
- Add more or less cayenne to adjust heat level
- Adapted from The Defined Dish
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