NUTRITION

SERVINGS

INGREDIENTS

6.5 oz 93% lean ground beef

0.5 cup canned kidney beans

0.5 cup tomato puree

0.25 cup yellow onion

0.25 cup red bell pepper

1 tsp extra virgin olive oil

1 tsp chili powder

0.5 tsp smoked paprika

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup low-sodium beef broth

PREPARATION

• 1

  Heat the extra virgin olive oil in a medium pot over medium-high heat.

• 2

  Add the diced yellow onion and red bell pepper to the pot, sautéing for 3-4 minutes until the vegetables are softened and fragrant.

• 3

  Add the lean ground beef, breaking it apart with a wooden spoon and browning it thoroughly until no pink remains.

• 4

  Stir in the chili powder, smoked paprika, ground cumin, sea salt, and black pepper, allowing the spices to toast for about one minute.

• 5

  Pour in the tomato puree, rinsed kidney beans, and beef broth, stirring well to combine all the ingredients.

• 6

  Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot with a lid.

• 7

  Simmer the chili for 15-20 minutes, allowing the flavors to meld and the liquid to reduce into a thick, savory sauce before serving warm.