NUTRITION

SERVINGS

INGREDIENTS

6 oz ground beef (93% lean)

0.5 cup kidney beans

0.5 cup tomato puree

0.5 cup yellow onion

0.5 cup red bell pepper

1 tsp avocado oil

1 tsp smoked paprika

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup water

PREPARATION

• 1

  Heat the avocado oil in a medium pot or Dutch oven over medium-high heat.

• 2

  Add the diced yellow onion and red bell pepper, sautéing for 5 minutes until the vegetables are softened and slightly charred.

• 3

  Add the ground beef to the pot, breaking it up with a wooden spoon, and cook until fully browned.

• 4

  Carefully drain any excess fat from the pot to keep the dish clean and lean.

• 5

  Stir in the smoked paprika, chili powder, cumin, sea salt, and black pepper, coating the meat and vegetables thoroughly.

• 6

  Pour in the tomato puree, kidney beans, and water, stirring to combine all ingredients.

• 7

  Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes to allow the flavors to meld and the chili to thicken.

• 8

  Serve hot in a bowl, optionally garnished with fresh herbs or a squeeze of lime.