Chili

This hearty chili combines lean ground beef, beans, and tomatoes for a balance of protein, fiber, and complex carbs. Warming spices provide depth of flavor along with potential anti‑inflammatory benefits.

Servings: 4

Times:

• Prep: 10 minutes

• Cook: 60–120 minutes

• Total: 70–130 minutes

Macros (per serving):

• Calories: 428

• Carbs: 37 g

• Fat: 15 g

• Protein: 39 g

Ingredients:

• 1 Tbsp Extra Virgin Olive Oil

• 1 Medium Onion (Chopped)

• 1 Bell Pepper (Diced)

• 1 lb Ground Beef, 93% lean

• 4 Cloves of Garlic (Minced)

• 1 Tbsp Chili Powder

• 2 tsp Smoked Chipotle Powder

• 1 Tbsp Ground Cumin

• 1 tsp Dried Oregano

• ½ tsp Sea Salt

• ¼ tsp Black Pepper

• 3 Tbsp Tomato Paste

• 1 ½ Cup Beef Broth

• 3 Cups Crushed Tomatoes

• 2 Cans of Red Kidney Beans

Instructions:

1. Heat the olive oil in a large dutch oven over medium-high heat. Add the onion and bell pepper and cook for 2 minutes, stirring occasionally.

2. Add the ground beef and cook, about 5 minutes until browned. Drain off excess grease. Add the garlic and cook, for 30 seconds.

3. Add the chili powder, chipotle powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir in the crushed tomatoes and beans.

4. Bring to a boil, then reduce heat to low and cook at a low simmer for 1-2 hours, stirring occasionally and serve.