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Bean-Free One-Pot Beef Chili with Zucchini for Full GAPS

A bean-free Full GAPS chili with ground beef, fresh tomatoes, bell peppers and zucchini, finished with sliced avocado and cilantro.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds fresh ground beef use the rendered beef fat to soften the vegetables
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 medium zucchini shredded
  • 3 fresh tomatoes chopped
  • 3 ounces pure additive-free tomato paste pure, additive-free and packaged in glass
  • 1 teaspoon pure paprika additive-free
  • 1 teaspoon mineral salt
  • 1 teaspoon pure additive-free chili powder adjust to taste; the linked four-spice blend has a different profile
  • 1-2 tablespoons cumin
  • filtered water add until liquid reaches about two-thirds of pot height; volume varies by pot size
  • 3-4 ounces fresh beef or pastured chicken liver optional; chop and add before covered simmer so it cooks through
  • 2 avocados sliced for garnish
  • 1 bunch fresh cilantro for garnish

Equipment

  • Large heavy-bottomed pot with lid
  • Cutting board
  • Chef knife
  • Box grater
  • Sturdy wooden spoon
  • Measuring spoons
  • Digital food thermometer
  • Shallow glass storage containers
  • Le Creuset Signature Oval Dutch Oven, Artichaut, 6.75 quart

Method
 

  1. Chop the onion and tomatoes, mince the garlic, dice both bell peppers, and shred the zucchini. Measure the tomato paste and spices before the beef goes into the pot.
  2. Set a large heavy-bottomed pot over medium heat. Add 2 pounds ground beef and break it into small crumbles. Cook until mostly browned, then transfer the beef to a bowl. Leave the rendered beef fat in the pot.
  3. Add the onion, garlic, red bell pepper and green bell pepper to the pot. Stir in the rendered beef fat until the onion softens and the peppers begin to yield. Scrape the browned bits from the bottom.
  4. Return the beef. 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 to bring the pot contents to about two-thirds of the pot height. Stir from the bottom.
  5. Cover and cook over medium-low heat for 30 minutes, stirring frequently and scraping the bottom. The tomatoes should soften into the liquid and zucchini should become tender. Check a thick ground-beef crumble with a food thermometer; it should reach 160°F. Keep the simmer gentle.
  6. If the chili is thinner than you want, remove the lid and simmer for 5 to 10 minutes more, stirring often, until the liquid clings to the beef and vegetables. Keep some tomato and zucchini pieces visible.
  7. Slice two avocados and chop the cilantro. Spoon the hot chili into bowls and finish with avocado and cilantro.

Notes

This recipe serves six to eight, depending on bowl size. A doubled batch serves twelve to sixteen.
The covered simmer is 30 minutes; the optional uncovered reduction adds 5–10 minutes if the chili is too thin.
Choose pure additive-free tomato paste packaged in glass.
Add filtered water until the liquid reaches about two-thirds of the pot height; the volume varies by pot.
Optional liver cooks through during the covered simmer.
Full GAPS only; this is a bean-free chili variation.

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