Tender Smoky Beef Chili with Beans

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

Tender Smoky Beef Chili with Beans

YOUR SOLIN GENERATED RECIPE

Tender Smoky Beef Chili with Beans

Sautéed lean ground beef and kidney beans simmered in a rich, smoky tomato base with aromatic spices for a hearty and comforting bowl.

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NUTRITION

541kcal
Protein
46.0g
Fat
22.3g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

6 oz 93% lean ground beef

0.5 cup kidney beans

0.5 cup tomato puree

0.5 cup yellow onion

0.5 cup green bell pepper

1 tsp olive oil

1 clove garlic

1 tsp chili powder

0.5 tsp smoked paprika

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup water

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PREPARATION

  • 1

    Heat the olive oil in a medium heavy-bottomed pot over medium-high heat until shimmering.

  • 2

    Add the ground beef to the pot, using a spatula to break it into small crumbles, and cook until it is no longer pink.

  • 3

    Toss in the diced onion, bell pepper, and minced garlic, sautéing for 5 minutes until the vegetables are tender and translucent.

  • 4

    Stir in the chili powder, smoked paprika, cumin, sea salt, and black pepper, allowing the spices to bloom in the heat for about 60 seconds.

  • 5

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

  • 6

    Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 15 minutes until the chili reaches a thick, velvety consistency.

Tender Smoky Beef Chili with Beans

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

Tender Smoky Beef Chili with Beans

YOUR SOLIN GENERATED RECIPE

Tender Smoky Beef Chili with Beans

Sautéed lean ground beef and kidney beans simmered in a rich, smoky tomato base with aromatic spices for a hearty and comforting bowl.

NUTRITION

541kcal
Protein
46.0g
Fat
22.3g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

6 oz 93% lean ground beef

0.5 cup kidney beans

0.5 cup tomato puree

0.5 cup yellow onion

0.5 cup green bell pepper

1 tsp olive oil

1 clove garlic

1 tsp chili powder

0.5 tsp smoked paprika

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup water

PREPARATION

  • 1

    Heat the olive oil in a medium heavy-bottomed pot over medium-high heat until shimmering.

  • 2

    Add the ground beef to the pot, using a spatula to break it into small crumbles, and cook until it is no longer pink.

  • 3

    Toss in the diced onion, bell pepper, and minced garlic, sautéing for 5 minutes until the vegetables are tender and translucent.

  • 4

    Stir in the chili powder, smoked paprika, cumin, sea salt, and black pepper, allowing the spices to bloom in the heat for about 60 seconds.

  • 5

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

  • 6

    Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 15 minutes until the chili reaches a thick, velvety consistency.