Low Fat Classic Chili with Meat and Beans
Warm up with a hearty bowl of Low Fat Classic Chili with Meat and Beans, a lighter take on the beloved comfort food. This recipe combines the richness of lean ground beef with the wholesome goodness of kidney and black beans for a protein-packed meal that's both nutritious and satisfying. Perfectly seasoned with a medley of chili powder, cumin, paprika, and oregano, this dish strikes the ideal balance of bold flavor and minimal fat. Featuring no-salt-added tomatoes and low-sodium vegetable broth, it's a heart-healthy option that's ready in just an hour. Quick to prepare and brimming with robust flavors, this chili is perfect for weeknight dinners or casual gatherings. Serve it piping hot with a sprinkle of fresh cilantro for a vibrant finishing touch!
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Ingredients
- 1 lb lean ground beef (95% lean)
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 3 cloves garlic, minced
- 28 oz canned diced tomatoes (no salt added)
- 15 oz canned kidney beans, drained and rinsed
- 15 oz canned black beans, drained and rinsed
- 1 cup vegetable broth (low sodium)
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 0.5 tsp ground black pepper
- 0.25 tsp salt
- 1 bay leaf
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
Directions
Step 1
In a large pot, heat the olive oil over medium heat. Add chopped onions and green bell pepper. Sauté for 5-7 minutes until the vegetables are soft.
Step 2
Add minced garlic and cook for another minute, stirring frequently to prevent burning.
Step 3
Add the lean ground beef to the pot. Cook for about 5 minutes, stirring frequently and breaking up the meat with a wooden spoon until it is browned.
Step 4
Stir in the chili powder, cumin, paprika, dried oregano, black pepper, and salt. Mix until well combined and cook for 1-2 minutes to allow the spices to toast slightly.
Step 5
Add the canned diced tomatoes, kidney beans, black beans, vegetable broth, and bay leaf to the pot. Stir well to combine all ingredients.
Step 6
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
Step 7
After simmering, taste the chili and adjust seasoning if necessary.
Step 8
Discard the bay leaf and serve hot, garnished with fresh cilantro if desired. Enjoy!
Nutrition Facts
| Serving size | (2669.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1979.9 |
| Total Fat 49.5g | 0% |
| Saturated Fat 14.4g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 362.9mg | 0% |
| Sodium 2673.1mg | 0% |
| Total Carbohydrate 203.2g | 0% |
| Dietary Fiber 67.6g | 0% |
| Total Sugars 35.0g | |
| Protein 183.6g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 644.6mg | 0% |
| Iron 36.0mg | 0% |
| Potassium 5750.3mg | 0% |
Source of Calories