Lucy Skrypnek

Lucy Skrypnek

Is there anything more heart warming than a big bowl of chili? We don’t think so! This recipe is full of vegetables, and will leaving you feeling full and satisfied.

Prep Time: 10 minutes.

Cook Time: 30 minutes.

Makes: 8 servings.


1½ pounds ground beef

2 cloves garlic, chopped

2 tbsp (30 ml) oil

1½ cups onion, diced, about 1 large onion

½ cup chopped celery, about 1 stalk

1½ cups carrots, peeled and diced, about 4 medium carrots

2 tbsp chili powder

1 tsp ground cumin

1 tsp oregano

1 tsp salt

¼ tsp cayenne pepper (optional)

4 cups zucchinis, diced, about 2-3 medium zucchinis

1 15-ounce can tomato puree or tomato sauce

1 15-ounce can diced tomatoes


In your seasoned skillet or 5-6 quart large cast iron pot, brown beef and garlic. Cook over medium heat until beef is thoroughly cooked and browned. Drain off excess fat, set aside.

Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium- high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked, add zucchini and cook for 2 minutes, making sure you stir everything well.

Add cooked beef, tomato puree/sauce, and tomatoes into the pot and stir well. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes.

Check on the amazing mixture every so often and stir. Serve immediately.


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Lucy Skrypnek

Lucy Skrypnek

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