Fire-Roasted Chunky Beef and Bean Chili

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fire-Roasted Chunky Beef and Bean Chili

YOUR SOLIN GENERATED RECIPE

Fire-Roasted Chunky Beef and Bean Chili

A hearty, fire-roasted beef and bean chili bursting with smoky flavors and vibrant vegetables. This savory dish combines lean beef, tender kidney beans, and fire-roasted tomatoes, accented with red bell pepper, onion, garlic, and a blend of chili spices for a warming, satisfying meal.

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NUTRITION

386kcal
Protein
32.4g
Fat
12.5g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Beef

1/2 cup Kidney Beans (canned, drained)

1/2 cup Fire-Roasted Diced Tomatoes

1/2 medium Red Bell Pepper

1/4 medium Onion

1 clove Garlic

1 teaspoon Chili Powder

1/2 teaspoon Ground Cumin

1/2 cup Vegetable Broth (low sodium)

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a non-stick pot over medium heat and add the lean ground beef.

  • 2

    Cook the beef until it is browned, breaking it apart with a spatula as it cooks.

  • 3

    Add the chopped onion, red bell pepper, and minced garlic to the pot and sauté until the vegetables are soft, about 3-4 minutes.

  • 4

    Stir in the chili powder and ground cumin, letting the spices toast slightly to enhance their flavors.

  • 5

    Pour in the fire-roasted diced tomatoes, kidney beans, and vegetable broth. Stir well to combine all the ingredients.

  • 6

    Bring the mixture to a simmer and allow it to cook for 10-15 minutes, letting the flavors meld together.

  • 7

    Season with salt and pepper to taste, then serve hot.

Fire-Roasted Chunky Beef and Bean Chili

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fire-Roasted Chunky Beef and Bean Chili

YOUR SOLIN GENERATED RECIPE

Fire-Roasted Chunky Beef and Bean Chili

A hearty, fire-roasted beef and bean chili bursting with smoky flavors and vibrant vegetables. This savory dish combines lean beef, tender kidney beans, and fire-roasted tomatoes, accented with red bell pepper, onion, garlic, and a blend of chili spices for a warming, satisfying meal.

NUTRITION

386kcal
Protein
32.4g
Fat
12.5g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Beef

1/2 cup Kidney Beans (canned, drained)

1/2 cup Fire-Roasted Diced Tomatoes

1/2 medium Red Bell Pepper

1/4 medium Onion

1 clove Garlic

1 teaspoon Chili Powder

1/2 teaspoon Ground Cumin

1/2 cup Vegetable Broth (low sodium)

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a non-stick pot over medium heat and add the lean ground beef.

  • 2

    Cook the beef until it is browned, breaking it apart with a spatula as it cooks.

  • 3

    Add the chopped onion, red bell pepper, and minced garlic to the pot and sauté until the vegetables are soft, about 3-4 minutes.

  • 4

    Stir in the chili powder and ground cumin, letting the spices toast slightly to enhance their flavors.

  • 5

    Pour in the fire-roasted diced tomatoes, kidney beans, and vegetable broth. Stir well to combine all the ingredients.

  • 6

    Bring the mixture to a simmer and allow it to cook for 10-15 minutes, letting the flavors meld together.

  • 7

    Season with salt and pepper to taste, then serve hot.