3 cloves garlic, minced

2 small onions (300 g), diced

1 lb 93/7 lean ground beef

2 bell peppers (400 g), diced

2 large carrots (170 g), sliced

3 celery stalks (190 g), diced

1 medium sweet potato (250 g), cubed

2 cups beef broth (480 ml)

1 (14 oz) can diced tomatoes in juices

1 (8 oz) can tomato sauce

3 tablespoons chili powder

1 tablespoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cinnamon

1 teaspoon salt

½ teaspoon black pepper

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Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
Add onions and garlic, cooking for 2–3 minutes until fragrant and softened.
Stir in bell peppers, carrots, celery, and sweet potato. Cook for 5 minutes, stirring occasionally.
Add chili powder, cumin, garlic powder, onion powder, cinnamon, salt, and pepper. Stir to coat.
Pour in beef broth, diced tomatoes with juices, and tomato sauce. Stir well.
Bring to a boil, then reduce heat to low. Cover and simmer for 30–40 minutes until vegetables are tender and flavors meld.
Taste and adjust seasoning before serving.

Swap beef for turkey or chicken for a lighter version.

Make vegetarian with lentils, beans, or quinoa.

Add beans for extra fiber and protein.

Spice it up with jalapeños, cayenne, or chipotle chili powder.

Garnish with avocado, cheese, cilantro, or Greek yogurt.