Heart-Healthy Classic Beef Chili
Savor the bold flavors of comfort food with this Heart-Healthy Classic Beef Chili, a lighter twist on a timeless favorite. Featuring extra-lean ground beef, nutrient-packed beans, and vibrant veggies like red bell pepper and onion, this chili is brimming with wholesome goodness while keeping sodium levels in check thanks to low-sodium ingredients. A fragrant blend of chili powder, cumin, smoked paprika, and oregano adds depth to every bite, while olive oil ensures healthy fats are part of the mix. Perfectly simmered to meld flavors, this one-pot wonder is ready in under an hour, making it an ideal weeknight meal for the family. Serve it with a garnish of fresh cilantro and a squeeze of lime for a burst of brightness, and enjoy a heart-friendly, satisfying bowl of chili that doesn’t skimp on taste!
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Recipe Information
Ingredients
- 1 pound extra-lean ground beef (95% lean)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 28 ounces low-sodium canned diced tomatoes
- 1 cup low-sodium beef broth
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 0.25 cup fresh cilantro, chopped (optional)
- 1 fresh lime, cut into wedges (optional)
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the chopped onion and diced red bell pepper. Cook for 5 minutes, stirring occasionally, until they are softened.
Add the minced garlic and cook for an additional minute until fragrant.
Push the vegetables to one side of the pot and add the ground beef to the other side. Cook the beef until browned, breaking it up with a wooden spoon as it cooks, about 5 to 7 minutes.
Once the beef is browned, combine it with the vegetables and stir in the chili powder, ground cumin, smoked paprika, dried oregano, black pepper, and salt. Cook for 2 minutes to toast the spices.
Add the low-sodium canned diced tomatoes with their juice and the low-sodium beef broth to the pot, stirring to combine.
Bring the chili to a simmer and add the drained and rinsed black beans and kidney beans.
Reduce the heat to low and cover the pot. Let the chili simmer for 25 minutes, stirring occasionally, allowing the flavors to meld.
Taste and adjust the seasoning as necessary. If you like a thicker chili, remove the lid in the final 10 minutes of cooking to let some liquid evaporate.
Serve hot in bowls, optionally garnished with chopped fresh cilantro and a squeeze of fresh lime juice for added brightness.
Nutrition Facts
Calories |
1873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 3333 mg | 145% | |
| Total Carbohydrate | 210.6 g | 77% | |
| Dietary Fiber | 69.5 g | 248% | |
| Total Sugars | 36.5 g | ||
| Protein | 162.1 g | 324% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 609 mg | 47% | |
| Iron | 35.8 mg | 199% | |
| Potassium | 5992 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
