This Beef Vegetable Chili isn’t just another recipe in my collection; it’s a culinary hug, a bowl of comfort that has warmed my family on countless chilly evenings. I remember the first time I perfected this version – the aroma of simmering beef, spices, and vegetables filled the house, drawing everyone to the kitchen. My kids, usually picky eaters, were surprisingly enthusiastic, their little faces smeared with tomato sauce, happily spooning up every last bite. My partner, a self-proclaimed chili connoisseur, declared it “the best homemade chili” he’d ever had. That, for me, was the ultimate seal of approval. It’s become our go-to for game nights, casual get-togethers, or simply when we need a hearty, satisfying meal that tastes even better the next day. The beauty of this recipe lies in its robust flavor, packed with nutritious vegetables, and its wonderful adaptability. It’s more than just food; it’s a pot full of happy memories and shared moments.

The Ultimate Beef Vegetable Chili: Why This Recipe Wins

Before we dive into the nitty-gritty, let’s talk about what makes this Beef Vegetable Chili stand out from the crowd. It’s not just about throwing ingredients into a pot; it’s about building layers of flavor that meld together into a symphony of taste and texture.

Flavor Depth: We’re not just using chili powder. A carefully selected blend of spices, bloomed correctly, creates a rich, smoky, and slightly sweet base that complements the savory beef and earthy vegetables.
Vegetable Powerhouse: This isn’t just a token veggie or two. We’re packing it with a variety of colorful vegetables that add not only nutrients but also fantastic texture and natural sweetness, balancing the richness of the beef.
Perfect Texture: The combination of ground beef, tender beans, and perfectly cooked vegetables, all swimming in a thick, luscious sauce, is simply irresistible. It’s hearty without being heavy.
Customizable Heat: Whether you like a mild whisper of warmth or a fiery kick, this recipe can be easily adjusted to your spice preference.
Crowd-Pleaser & Make-Ahead Marvel: This chili is fantastic for feeding a group and, like many stews, tastes even better the next day as the flavors continue to meld. It also freezes beautifully!

Complete Recipe: Beef Vegetable Chili

Get ready to create a bowl of chili that will have everyone asking for seconds! This recipe is designed for maximum flavor and satisfaction.

Ingredients

Here’s what you’ll need to gather for this hearty feast:

For the Beef & Aromatics:
- 2 tablespoons olive oil or avocado oil
- 2 lbs ground beef (80/20 or 85/15 recommended for flavor)
- 2 medium yellow onions, chopped (about 2 cups)
- 2 large bell peppers, any color (red, yellow, orange recommended), chopped (about 2 cups)
- 4-6 cloves garlic, minced (about 2 tablespoons)
- 1-2 jalapeños, minced (seeds removed for less heat, optional)
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
Spices & Seasonings:
- 1/4 cup chili powder (use a good quality one)
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 1 teaspoon cocoa powder (unsweetened, for depth)
- 1/2 – 1 teaspoon cayenne pepper (adjust to your heat preference, or omit)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1-2 bay leaves
Canned Goods & Liquids:
- 1 (28-ounce) can crushed tomatoes (fire-roasted if available)
- 1 (15-ounce) can diced tomatoes, undrained (fire-roasted if available)
- 1 (15-ounce) can tomato sauce
- 2 tablespoons tomato paste
- 2 (15-ounce) cans kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained (optional, or use another can of kidney/black)
- 2-3 cups beef broth (low sodium recommended)
- 1 cup frozen corn (or canned, drained)
- 1 medium zucchini, diced (about 1.5 cups, optional but recommended)
Optional Flavor Boosters:
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar (added at the end)
- A pinch of brown sugar or maple syrup (to balance acidity, if needed)

Instructions

Follow these steps carefully for the best Beef Vegetable Chili:

Brown the Beef:
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Add the ground beef and cook, breaking it apart with a spoon, until nicely browned, about 7-10 minutes. Drain off any excess grease, leaving about 1-2 tablespoons in the pot for flavor. Remove the beef from the pot and set aside.
Sauté Aromatics & Vegetables:
- To the same pot, add the chopped onions, bell peppers, carrots, and celery. Sauté over medium heat for 8-10 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and jalapeño (if using) and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
Bloom the Spices:
- Add the chili powder, cumin, smoked paprika, oregano, cocoa powder, and cayenne pepper (if using) to the pot with the vegetables. Stir well and cook for 1-2 minutes, stirring constantly. This step, known as “blooming,” toasts the spices and deepens their flavor.
- Stir in the tomato paste and cook for another minute.
Combine Ingredients:
- Return the browned beef to the pot.
- Add the crushed tomatoes, diced tomatoes (undrained), tomato sauce, rinsed and drained kidney beans, black beans, and pinto beans (if using).
- Stir in 2 cups of the beef broth, Worcestershire sauce (if using), salt, pepper, and bay leaves. Stir everything together thoroughly to combine.
Simmer to Perfection:
- Bring the chili to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 1 hour, stirring occasionally to prevent sticking. For best flavor development, simmer for 1.5 to 2 hours. The longer it simmers, the more the flavors will meld.
- If the chili becomes too thick during simmering, add the remaining beef broth, 1/2 cup at a time, until it reaches your desired consistency.
Add Final Vegetables:
- About 20-30 minutes before serving, stir in the frozen corn and diced zucchini (if using). Continue to simmer until the zucchini is tender-crisp.
Finishing Touches & Taste Adjustment:
- Remove the bay leaves.
- Stir in the apple cider vinegar (if using) – this brightens up the flavors.
- Taste the chili and adjust seasonings as needed. You might want more salt, pepper, or a pinch of brown sugar/maple syrup if it tastes too acidic. Add more cayenne if you desire more heat.
Rest (Optional but Recommended):
- If time allows, turn off the heat and let the chili rest for 15-30 minutes before serving. This allows the flavors to settle and meld even further.

Nutrition Facts

Servings: This recipe yields approximately 10-12 generous servings.
Calories per Serving (Approximate): Around 350-450 calories per serving, depending on the leanness of the beef and chosen toppings. This is an estimate and can vary.

Please note that these are estimates. Actual nutritional values will vary based on specific ingredients used, their brands, and precise measurements.

Preparation Time

Prep Time (Chopping & Measuring): 25-35 minutes
Cook Time (Sautéing & Simmering): 1 hour 30 minutes to 2 hours 30 minutes (longer simmer = more flavor)
Total Time: Approximately 2 hours to 3 hours

How to Serve Beef Vegetable Chili

Chili is a wonderfully versatile dish, and the serving options are part of the fun! Here are some popular ways to enjoy your homemade Beef Vegetable Chili:

Classic Bowl with Toppings:
- Serve hot in individual bowls.
- Set up a “toppings bar” so everyone can customize their bowl. Popular choices include:
  - Shredded cheddar cheese, Monterey Jack, or a Mexican blend
  - Sour cream or plain Greek yogurt
  - Chopped fresh cilantro
  - Sliced green onions or chives
  - Diced red onion
  - Sliced or pickled jalapeños
  - Crushed tortilla chips or Fritos
  - A dollop of guacamole
  - A wedge of lime for squeezing
On the Side of or With:
- Cornbread: A classic pairing! Serve with warm, buttered cornbread muffins or slices.
- Biscuits: Fluffy buttermilk biscuits are excellent for soaking up the chili.
- Rice: Serve over a bed of steamed white or brown rice to make it even heartier.
- Baked Potatoes: Split open a fluffy baked potato and ladle chili over the top – a meal in itself!
- Frito Pie: A fun, casual way to serve chili, especially for kids. Ladle chili directly into individual bags of Fritos or over a pile of Fritos in a bowl, then add toppings.
- Chili Dogs: Use as a topping for hot dogs in buns.
- Chili Cheese Fries: Smother crispy French fries with chili and melted cheese.
- Salad: A simple green salad with a light vinaigrette can be a refreshing counterpoint to the rich chili.

Additional Tips for Chili Perfection

Invest in Good Chili Powder: The quality of your chili powder significantly impacts the final flavor. Look for brands with a rich, complex aroma, or even consider making your own blend. Ancho chili powder is a great base.
Don’t Rush the Simmer: While edible after an hour, chili truly comes into its own with a longer, slower simmer. This allows the flavors to deepen and meld beautifully. If you have the time, 2 hours or even longer on very low heat is ideal.
Deglaze for Flavor: After browning the beef and sautéing the vegetables, if there are browned bits stuck to the bottom of the pot (fond), deglaze by adding a splash of beef broth or even red wine before adding the spices. Scrape these bits up; they’re packed with flavor!
Spice Level Control:
- For Milder Chili: Omit the cayenne pepper entirely and ensure your jalapeño (if using) is fully deseeded and deveined. You can also use a mild chili powder.
- For Hotter Chili: Increase the cayenne pepper, leave some seeds in the jalapeño, or add a pinch of chipotle powder for smoky heat, or even a dash of your favorite hot sauce at the end.
Thickening Your Chili (If Needed):
- Simmer Longer: The easiest way is to simmer uncovered for the last 20-30 minutes to allow excess liquid to evaporate.
- Cornstarch Slurry: Mix 1-2 tablespoons of cornstarch with an equal amount of cold water until smooth. Stir into the simmering chili and cook for a few minutes until thickened.
- Masa Harina: For an authentic Southwestern flavor and thickening, whisk 1-2 tablespoons of masa harina (corn flour used for tortillas) with a little warm water or broth to make a slurry, then stir it into the chili during the last 20-30 minutes of cooking.
- Mash Some Beans: Remove about 1/2 to 1 cup of beans from the chili, mash them with a fork, and return them to the pot.

FAQ: Your Beef Vegetable Chili Questions Answered

Q1: Can I make this chili in a slow cooker?
A1: Absolutely! To adapt for a slow cooker:
1. Brown the beef and drain the fat as directed. Sauté the onions, bell peppers, carrots, celery, garlic, and jalapeño in a skillet. Bloom the spices and tomato paste in the skillet with the vegetables.
2. Transfer the beef and vegetable/spice mixture to your slow cooker.
3. Add the crushed tomatoes, diced tomatoes, tomato sauce, beans, 1.5-2 cups of beef broth (you might need less liquid in a slow cooker), Worcestershire sauce, salt, pepper, and bay leaves.
4. Stir well, cover, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
5. Add the frozen corn and zucchini during the last 30-45 minutes of cooking.
6. Remove bay leaves, stir in apple cider vinegar, taste and adjust seasonings before serving.

Q2: Can I use different types of meat?
A2: Yes! This recipe is very versatile.
* Ground Turkey or Chicken: A leaner option. Ensure you add enough fat (like olive oil) when browning, as they can be drier.
* Sausage: Spicy Italian sausage or chorizo (casings removed) can add a wonderful depth of flavor. You might want to use half ground beef and half sausage.
* Chuck Roast: For a shredded beef chili, use about 2 lbs of chuck roast, cut into 2-inch cubes. Brown well, then simmer until tender enough to shred (this will take longer, likely 2.5-3 hours on the stovetop or 8 hours on low in a slow cooker). Shred the beef and return it to the chili.

Q3: How can I make this Beef Vegetable Chili vegetarian or vegan?
A3: Easily!
* Omit the Beef: Increase the variety and quantity of beans (try chickpeas or cannellini beans too).
* Add More Vegetables: Bulk it up with mushrooms (cremini or portobello, sautéed for depth), sweet potatoes, butternut squash, or lentils (brown or green lentils work well; add them with the broth and simmer until tender).
* Use Vegetable Broth: Substitute beef broth with a rich vegetable broth.
* Boost Umami: For vegan versions, ensure you add umami-rich ingredients like a bit of soy sauce or tamari, nutritional yeast, or more mushrooms to replace the meatiness.
* Worcestershire Sauce: Traditional Worcestershire contains anchovies. Use a vegan version or omit.

Q4: How long does chili last, and how should I store it?
A4:
* Refrigerate: Let the chili cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for 3-4 days. The flavor often improves by the next day!
* Freeze: Chili freezes exceptionally well. Cool completely, then portion into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3-4 months for best quality. Thaw overnight in the refrigerator before reheating.
* Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of broth or water if it has thickened too much. You can also reheat portions in the microwave.

Q5: My chili is too spicy! How can I tone it down?
A5: If you’ve overdone the heat, don’t despair!
* Dairy: Stir in a dollop of sour cream, plain yogurt, or a splash of milk/cream directly into the pot or individual servings. The fat in dairy helps neutralize capsaicin (the compound that makes chili peppers hot).
* Sweetener: A little bit of sugar, honey, or maple syrup can help balance the heat. Add a teaspoon at a time and taste.
* Acid: A squeeze of lime juice or a little more vinegar can sometimes cut through the heat.
* Dilute: Add more canned tomatoes (crushed or diced), broth, or an extra can of rinsed beans to increase the volume and distribute the heat.
* Serve with Starch: Serving the chili over rice or with potatoes can help absorb some of the spiciness.

Enjoy making and, more importantly, eating this delicious Beef Vegetable Chili. It’s a recipe that’s sure to become a staple in your home, just as it has in mine!

Beef Vegetable Chili Recipe