Dinner
Beef Chili
Diet Style
Tools You'll Need
- Measuring Spoons
- Measuring Cups
- Cutting Board
- Chef’s Knife
- Can Opener
- Large Stock Pot or Dutch Oven
- Rubber Spatula
- Whisk
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 jalapeño, seeded and roughly chopped
- 1-2 cloves garlic, roughly chopped
- Kosher salt and pepper to taste
- 1 ½ pounds ground beef, turkey, or chicken
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon sweet or smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon
- 3 tablespoons tomato paste
- 1 cup beef bone broth
- 1 can (15oz) diced tomato, with juices no sugar added
- 2 cans (15oz) low-sodium beans, rinsed and drained (red, white, kidney, garbanzo etc.)
Directions
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Heat oil
Using either a large stock pot or Dutch oven, heat oil over medium-high.
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Cook onions and japaleños
Add onions and jalapeño to pot and cook, stirring often until onion becomes soft and translucent (5-6 minutes).
-
Add garlic
Add garlic and cook for another minute until garlic becomes fragrant (be careful not to burn it!) Season mixture with salt and pepper.
-
Brown meat
Add ground beef (or meat of your choice), chili powder, cumin, paprika, oregano, and cinnamon. Cook until brown.
-
Simmer
Once meat is browned, add tomato paste, beef broth, and tomatoes. Bring to a boil, then reduce to a simmer.
-
Add beans
Add beans, mix to combine, and cook for 25-30 minutes, stirring occasionally.
-
Taste
Taste to adjust salt and pepper as desired.
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Serve
Serve warm, family style, in a large bowl with your favorite toppings on the side.
Chef's Note:
Use any beans you have on hand or a mixture of different beans. Toppings can include diced avocado, shredded cheese, sour cream, Greek yogurt, chopped onion, and/or chopped tomato*.
*Nutritional information does not include toppings.
Nutrition Info
Per Each Serving
-
Calories
505
-
Fat
26g
-
Saturated Fat
9g
-
Protein
31g
-
Total Carbs
38g
-
Fiber
10g
-
Sugar
4g
-
Sodium
904mg
-
Cholestrol
81mg