NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

0.5 cup canned kidney beans

0.5 cup tomato puree

0.5 cup diced bell pepper

0.25 cup diced onion

0.5 tsp olive oil

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp non-fat Greek yogurt

PREPARATION

• 1

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

• 2

  Add the diced onion and bell pepper, sautéing for 4-5 minutes until the onion is translucent and fragrant.

• 3

  Add the ground beef to the pot, breaking it into small crumbles with a wooden spoon, and cook until no longer pink.

• 4

  Stir in the chili powder, cumin, garlic powder, sea salt, and black pepper, cooking for 1 minute to toast the spices.

• 5

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

• 6

  Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 15-20 minutes.

• 7

  Ladle the chili into a bowl and top with a dollop of Greek yogurt before serving.