Beef Chili with Grain-Free Veggie Penne Pasta


Enjoy this Beef Chili with Grain-Free Veggie Penne Pasta Recipe by @zazachef_cook.eat.repeat We used Ancient Harvest Grain-Free Veggie Spaghetti Pasta to make this dish.


1 box Ancient Harvest Veggie Penne Pasta, cooked according to the directions on the packaging
1 tablespoon avocado oil
2 cups yellow onion, chopped
2 red bell peppers, seeded & diced
2 yellow bell peppers, seeded & diced
2 orange bell peppers, seeded & diced
2 lbs. ground beef 92% lean
2 (14.5-ounce) can diced tomatoes, with juice
1 cup chicken bone broth
2-3 tablespoons tomato paste
2 teaspoons garlic powder
1-2 bay leaf
2 ½ tablespoons chili powder
2 teaspoons ground cumin
½ teaspoon sweet paprika
½ teaspoon mild curry powder
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
¼ teaspoon red pepper flakes
3 ½ teaspoons salt
¼ teaspoon pepper

For serving
Limes, avocado, sharp cheddar, chopped cilantro…


Place the avocado oil in a large Dutch oven over medium-high heat.
Add the onion & both bell peppers & cook for 5 to 10 minutes, until the onion is softened.
Add the beef & sauté until browned, about 10 minutes more.
With a wooden spoon break the ground meat so you don’t have big chunks of meat.
Drain the fat from the pan & return the pan to medium-high heat.
Add the tomatoes & their juice, bone broth, tomato paste, all the spices and stir together.
Bring to a boil, then turn the heat to medium-low.
Simmer for 45 minutes. Adjust salt to taste.
Serve with Ancient Harvest Veggie Penne Pasta
And green onions, cilantro, avocado, sharp cheddar, sour cream, and any of your favorite toppings!