Ingredients:

  • 1 lb lean ground beef (90% lean or higher)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium bell peppers, chopped
  • 1 medium zucchini, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 cup low-sodium beef broth
  • salt to taste
  • black pepper to taste
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium-high heat. Add the diced onion and bell peppers. Sauté for 4–5 minutes until the onions are translucent and the peppers have softened slightly but still retain a bright, vivid color. Stir in the minced garlic and cook for 30 seconds until fragrant. Remove the vegetables from the skillet and set aside.
  2. Add the lean ground beef to the now-empty skillet. Break the meat apart with your spatula and cook until it reaches a deep, mahogany-colored sear and no longer shows pink. Drain any excess liquid if necessary.
  3. Stir the sautéed vegetables back into the beef. Sprinkle in the cumin, smoked paprika, and chili powder, stirring for 1 minute to toast the spices.
  4. Pour in the low-sodium beef broth and add the diced zucchini. Simmer for 5–7 minutes until the liquid has reduced by half and the zucchini is tender-crisp. Remove from heat and garnish with fresh parsley.