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This bean-free beef chili is a Full GAPS one-pot dinner with ground beef, fresh tomatoes, bell peppers, zucchini, and warm spices. The beef browns first, the vegetables soften in its rendered fat, and the covered pot simmers for 30 minutes before the optional final reduction.

Each bowl gets sliced avocado and fresh cilantro. The avocado cools the chile, cilantro adds a fresh green finish, and the zucchini softens into the tomato-rich broth without turning the chili into a separate purée or sauce.

A Large Pot For A Busy Evening

With six kids, homeschooling and second-shift work, dinner has to fit the evening we actually have. This chili asks for a little chopping up front, then gives the pot time to simmer while I set the table and finish the rest of the meal. The stirring matters: a thick tomato base can collect at the bottom, so I give it a frequent scrape as it cooks.

This pot is bean-free. It keeps its tomatoes, peppers, zucchini, and spices together in one pot. The navy-bean chili and zucchini-ginger-bisque chili linked below each have their own ingredients and method.

Ingredients And Helpful Notes

Ground beef: Use 2 pounds fresh ground beef. Brown it until mostly cooked, then move it to a bowl while you soften the onion, garlic and peppers in the fat left in the pot. Return the beef before the covered simmer.

Onion, garlic and bell peppers: Chop one onion, mince three garlic cloves, and dice one red and one green bell pepper. These soften in the rendered beef fat before the tomatoes and seasonings go in.

Zucchini and tomatoes: Shred two medium zucchini and chop three fresh tomatoes. The zucchini softens during the covered simmer, and the fresh tomatoes release their juices into the chili.

Tomato paste: Measure 3 ounces of pure, additive-free tomato paste packaged in glass. Half of a six-ounce jar is 3 ounces. If your jar is a different size, measure 3 ounces.

Paprika, chili powder, cumin and salt: Use 1 teaspoon pure paprika, 1 teaspoon mineral salt, 1 teaspoon pure additive-free chili powder, or adjust to taste, and 1 to 2 tablespoons cumin. The separate Homemade GAPS Chili Powder is a four-spice blend of ancho, cumin, paprika and cayenne, so it makes a different seasoning profile; keep this chili’s separate cumin and paprika amounts in mind if you choose that blend.

Filtered water: Add enough to bring the ingredients and liquid to about two-thirds of the pot’s height. The exact water volume depends on the pot’s width, so use the visible two-thirds height rather than adding a fixed number of cups.

Optional liver and garnish: Optional: add 3 to 4 ounces fresh beef or pastured chicken liver. Add it chopped with the other ingredients so it cooks through during the simmer. To finish the pot, use two avocados, sliced, and one bunch fresh cilantro.

How To Make One-Pot Beef Chili

Prepare the vegetables. Chop the onion and tomatoes, mince the garlic, dice the red and green bell peppers, and shred the zucchini. Measure the tomato paste and spices before the beef goes in the pot so you can add them without leaving the hot pot unattended.
Brown the beef. Set a large heavy-bottomed pot over medium heat. Add 2 pounds ground beef and break it into small crumbles. Cook until it is mostly browned, then transfer the beef to a bowl. Leave the rendered beef fat in the pot for the vegetables.
Soften the onion, garlic and peppers. Add the chopped onion, minced garlic and both diced bell peppers to the pot. Stir until the onion softens and the garlic smells savory. Scrape the base of the pot so the vegetables pick up the browned beef bits.
Return the beef and add the remaining ingredients. Put the beef back into the pot. Add the zucchini, fresh tomatoes, 3 ounces tomato paste, paprika, mineral salt, chili powder and cumin. If using the optional liver, add it now. Pour in filtered water until the contents reach about two-thirds of the pot’s height, then stir from the bottom to loosen any paste.
Cover and simmer. Lower the heat to medium-low, cover the pot and cook for 30 minutes. Stir frequently, scraping the bottom each time. The tomatoes should soften into the liquid, the zucchini should become tender, and the beef should finish cooking through. Keep the simmer gentle rather than allowing a hard boil.
Reduce only if the pot is too thin. If the chili still looks thinner than you want after 30 minutes, remove the lid and simmer for 5 to 10 minutes more, stirring often. Stop when the liquid clings to the beef and vegetables; the zucchini and tomatoes should remain visible rather than disappearing into a paste.
Prepare the garnish and serve. Slice two avocados and chop one bunch cilantro. Spoon the hot chili into bowls and add the avocado and cilantro on top.

How This Fits Full GAPS

This is a Full GAPS recipe. It uses fresh tomatoes, red and green bell peppers, zucchini, and pure spices. This bean-free formula is one Full GAPS chili variation.

The optional liver branch uses 3 to 4 ounces. Add it before the covered simmer so it cooks in the pot.

This is not an Introduction Diet recipe. If you want a different Full GAPS chili, the separate Classic Navy Bean Beef Chili uses properly prepared white navy beans. For a bean-free recipe without nightshades, use the distinct Bean-Free, Nightshade-Free Beef Chili. The Mexican Beef Chili with Zucchini-Ginger Base is another separate formula built around a prepared stock-based bisque.

Storage And Reheating

Cool a large pot promptly by dividing the chili among shallow containers. Refrigerate within two hours, then use within 3 to 4 days. For longer storage, freeze meal-size portions and thaw them in the refrigerator. The USDA lists cooked meat leftovers at 3 to 4 days refrigerated and 2 to 6 months frozen for quality; its cold storage chart gives those ranges.

Reheat only the portion you plan to serve, stirring so the thick chili warms evenly. Add a small splash of water if it is too thick after chilling. Heat leftovers to 165°F before serving. Add avocado and cilantro after the chili is hot so the garnish stays fresh.

Frequently Asked Questions

Does this chili contain beans?
No. This pot has no beans. The linked white-navy-bean chili is a different recipe with its own bean preparation and card.

Why does the recipe use both fresh tomatoes and tomato paste?
The three fresh tomatoes soften into the pot, while the measured tomato paste adds concentrated tomato flavor. Half of a six-ounce jar is 3 ounces. If your jar is a different size, measure 3 ounces.

How spicy is the chili?
Use one teaspoon pure additive-free chili powder, then adjust to taste. The linked homemade blend includes ancho, cumin, paprika and cayenne, so it contributes more than chile alone.

Can I skip the optional liver?
Yes. The beef, vegetables and spices make the complete base recipe. The optional liver branch uses 3 to 4 ounces and cooks in the same covered simmer.

Can I use canned tomatoes or a bean substitute?
Use the three fresh tomatoes listed. For a bean version, use the separate navy-bean chili linked above.

How much cumin should I use?
Use one tablespoon for a quieter cumin note or up to two tablespoons for a more pronounced earthy flavor.

How can I tell when the chili is done?
After the covered 30-minute simmer, the zucchini should be tender and the tomatoes softened into the liquid. Check a thick crumble of ground beef with a food thermometer; it should reach 160°F. The FoodSafety.gov safe internal-temperature chart explains this thermometer check.

Can I make a double batch?
Yes. Use the recipe card’s 2× control to double the ingredient amounts. Choose a pot with enough headroom to brown the beef and simmer the larger batch; keep the two-thirds-pot liquid cue and stir frequently.

Equipment That Makes This Easier

Use a large heavy-bottomed pot with a lid, a sturdy wooden spoon, a knife and cutting board, measuring spoons, a box grater for the zucchini, and shallow glass containers for leftovers. The water cue depends on pot size, so choose a roomy pot. The registered Le Creuset Signature Oval Dutch Oven in Artichaut, 6.75 quarts, is a suitable roomy option for this batch; use a larger vessel for a doubled batch.

More Full GAPS Dinner Ideas

This one-pot version keeps the beef, vegetables and broth in one chili. For a different bean-free chili, see the linked zucchini-ginger bisque version; for a bean-based pot, use the separate properly prepared navy-bean chili. The planned Big Family Meal Plan is being developed for large-household Full GAPS meals and will be listed in the WFLI Shop when it is ready.