thepioneerwoman5.0
Summer Beef Chili
The Pioneer Woman’s summer beef chili features ground beef, zucchini, bell peppers, and corn in a savory tomato broth—perfect for easy weeknight dinners.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●wooden spoon
- ●oven
- ●pot
📝 Preparation Steps
1
Heat the olive oil in a large dutch oven over medium heat. Add the beef and cook, breaking it up with a wooden spoon, until browned and cooked through, about ⏱️ 5 minutes. Transfer the beef to a plate using a slotted spoon.
2
Add the onion and bell pepper to the drippings in the pot. Cook over medium heat, stirring occasionally, until the vegetables soften, about ⏱️ 5 minutes. Stir in the garlic, jalapeño, chili powder, cumin, oregano, salt, and pepper and cook, stirring, until fragrant, about ⏱️ 30 seconds. Stir in the tomato paste and cook until brick red, about ⏱️ 1 minute.
onion, chopped1/2
3
Stir in the beef broth, tomatoes, beans, zucchini, corn, and ground beef. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook, stirring occasionally, until the flavors meld, about ⏱️ 20 minutes.
4
Remove the pot from the heat. Stir in the lime juice and salt and pepper to taste. Serve the chili topped with sour cream, cilantro, and cheddar cheese, with cornbread on the side.
Sour cream, chopped fresh cilantro, shredded cheddar cheese, and cornbread, for serving
Nutrition Facts
calories
536 Calories
fat Content
29 g
fiber Content
11 g
sugar Content
8 g
sodium Content
1270 mg
protein Content
32 g
trans Fat Content
1 g
cholesterol Content
83 mg
carbohydrate Content
29 g
saturated Fat Content
10 g
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