Heart-Healthy Hearty Beef and Bean Chili
Savor a bowl of comfort and nutrition with our “Heart-Healthy Hearty Beef and Bean Chili,” a robust, flavor-packed recipe that proves indulgence can go hand-in-hand with wellness. Crafted with lean ground beef, a tantalizing trio of kidney, black, and pinto beans, and an aromatic blend of spices like smoky paprika and earthy cumin, this chili is a wholesome twist on a classic favorite. Low sodium diced tomatoes and beef broth make it a heart-friendly choice, while optional garnishes of fresh cilantro and zesty lime add brightness to every spoonful. Ready in just under an hour, this protein-rich, fiber-filled dish is perfect for cozy family dinners or meal prep. Whether you're seeking a satisfying comfort food or a nutritious weeknight hero, this heart-healthy chili delivers on all fronts.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound lean ground beef (93% lean)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 28 ounces canned diced tomatoes (low sodium)
- 2 cups low sodium beef broth
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 0.25 cup fresh cilantro, chopped (optional)
- 1 lime wedges (optional)
Instructions
Heat olive oil in a large pot over medium-high heat. Add the chopped onion and green bell pepper, and sauté for about 5 minutes until the onion is translucent.
Add the minced garlic and sauté for another 1-2 minutes, until fragrant.
Add the lean ground beef to the pot and cook, breaking it up with a spoon, until it is browned and no longer pink, about 5-7 minutes. If there is excess fat, drain it off.
Stir in the chili powder, ground cumin, smoked paprika, oregano, and ground black pepper, mixing well to coat the beef and vegetables.
Add the canned diced tomatoes and beef broth to the pot, stirring to combine.
Bring the mixture to a simmer. Once simmering, add the kidney beans, black beans, and pinto beans to the pot, stirring to incorporate.
Cover the pot partially with a lid and let the chili simmer for 30 minutes, stirring occasionally, to let the flavors meld together.
Taste the chili and adjust the seasonings if needed. If you prefer a thicker chili, continue to simmer uncovered for an additional 10 minutes.
Serve the chili hot, garnished with fresh cilantro and a squeeze of lime juice if desired.
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2952 mg | 128% | |
| Total Carbohydrate | 267.8 g | 97% | |
| Dietary Fiber | 88.3 g | 315% | |
| Total Sugars | 37.9 g | ||
| Protein | 193.0 g | 386% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 791 mg | 61% | |
| Iron | 44.0 mg | 244% | |
| Potassium | 7217 mg | 154% | |
*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.
