NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

0.5 cup canned kidney beans

0.5 medium yellow potato

1 cup broccoli florets

0.25 cup tomato sauce

0 tbsp extra virgin olive oil

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Dice the yellow potato into 1/2-inch cubes and toss with half of the olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the potatoes for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.

• 4

  While potatoes roast, heat a large skillet over medium-high heat and brown the ground beef until fully cooked, draining any excess fat.

• 5

  Stir in the rinsed kidney beans, tomato sauce, chili powder, cumin, garlic powder, and onion powder to the skillet with the beef.

• 6

  Reduce heat to low and simmer the beef mixture for 10 minutes to allow the smoky flavors to meld together.

• 7

  Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until they are tender-crisp and bright green.

• 8

  Plate the hearty chili alongside the roasted potatoes and steamed broccoli for a balanced, clean-eating meal.