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A rich, warming chili packed with ground beef, zucchini, and green chiles — no beans needed. High volume, deeply spiced, and one of the best freezer-to-microwave keto meals you can make. Tastes even better the next day.
Heat olive oil in a large stockpot or Dutch oven (8+ quart) over medium-high heat. Working in 3–4 batches, add the ground beef and cook, breaking into crumbles, until well browned. Transfer each batch to a large bowl with a slotted spoon, leaving fat in the pot.
⏱ 15 minutesIn the same pot, add the diced onions and cook until softened and translucent. Add garlic and stir for 30 seconds until fragrant.
⏱ 6 minutesAdd chili powder, cumin, smoked paprika, cayenne, and dried oregano to the pot. Stir constantly and toast the spices until very fragrant.
⏱ 1 minuteReturn all the beef to the pot. Add diced tomatoes, green chiles, beef broth, and salt. Stir well to combine. Bring to a boil, then reduce heat to low and simmer partially covered.
⏱ 30 minutesAdd the diced zucchini to the pot and stir to combine. Continue simmering until the zucchini is tender but still holds its shape.
⏱ 10 minutesTaste and adjust seasoning. Ladle into bowls and top each serving with about 1 tablespoon sour cream and 1 tablespoon shredded cheddar. For batch storage, cool completely, then portion into 32 oz airtight containers without toppings — leave 1 inch of headroom for expansion.