I just made this tonight for the second time and had to share–it is SO GOOD! I wish I could remember where exactly I got this recipe, but I don’t, so here it is, with my (very minor) modifications.
Paleo Veggie Beef Chili
2 tablespoons bacon grease, coconut oil, or olive oil
1 small yellow onion, diced
2 garlic cloves (small in size), finely diced
1 pound grass-fed beef
2 tablespoons chili powder
1 1/2 tablespoons paprika
1 tablespoons cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper
1 zucchini, diced
2 carrots, peeled and diced
1 small sweet potato, peeled and diced
1 – 28 ounce can crushed tomatoes
1/2 cup low sodium chicken broth
1/3 cup chopped cilantro
1 avocado, diced (optional)
Sour cream (optional)
Instructions:
Place a large pot over medium-high heat and add oil to heat. Add diced onion and garlic and saute for 2-3 minutes or until onion are translucent. Add beef and break up into crumbles as it cooks. Cook beef until no longer pink in color. Add chili powder, paprika, cumin, oregano, oregano, sea salt, cayenne pepper, diced zucchini, diced carrots, diced sweet potato, can of crushed tomatoes, and chicken broth and stir to combine. Reduce heat to low and simmer for until vegetables are tender–at least 30 minutes, but I like to simmer mine for over an hour to marry the flavors.. Add cilantro and stir to incorporate.
Serve chili with diced avocado and a dollop of sour cream, if you eat dairy.
Makes about 6-8 servings
Loudmouth Mommy 
That looks good! Here’s another really good one if you guys are chili fans. This makes it pretty spicy, so you could tone down some of the spices if you didn’t want it that spicy. We’ve made this one a couple times now, and it is what FINALLY convinced Matt that chili without beans is OK after all 🙂
http://civilizedcavemancooking.com/entrees/beef/spicy-pineapple-chili/
I’m going to email you, because we are long overdue for a bit of a celebratory dinner 🙂