NUTRITION

SERVINGS

INGREDIENTS

7 oz 93% lean ground beef

0.5 medium Russet potato

0 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Red bell pepper

0.5 cup Canned crushed tomatoes

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Dice the Russet potato into half-inch cubes and toss them in a bowl with olive oil, sea salt, and black pepper.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 25 to 30 minutes until they are golden and crispy.

• 4

  While the potatoes roast, place a large skillet over medium heat and add the ground beef, breaking it apart with a spatula.

• 5

  Cook the beef until browned, then add the diced onion and red bell pepper to the skillet, sautéing for 5 minutes until softened.

• 6

  Stir in the crushed tomatoes, chili powder, and ground cumin, then reduce the heat to low and simmer for 10 minutes.

• 7

  Arrange the crispy roasted potatoes on a plate and ladle the thick beef chili generously over the top.

• 8

  Garnish with fresh chopped cilantro and serve immediately while hot.