Heart-Healthy Hearty Chili Beef
Discover the perfect balance of flavor and nutrition in our "Heart-Healthy Hearty Chili Beef" recipe—your next go-to comfort food for guilt-free indulgence! Made with lean ground beef, vibrant bell peppers, and protein-packed kidney and black beans, this rich and satisfying chili is loaded with wholesome ingredients without compromising on taste. A blend of smoky chili powder, cumin, and paprika infuses every bite with bold, savory warmth, while the addition of low-sodium beef broth helps maintain its health-conscious appeal. With just 15 minutes of prep and 45 minutes of simmering, this one-pot wonder is perfect for busy weeknights or cozy weekends. Finish with a sprinkle of fresh cilantro and a squeeze of lime for a bright, zesty touch, and enjoy this nourishing chili as a hearty dinner for the whole family!
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Recipe Information
Ingredients
- 1 pound lean ground beef (90% lean or higher)
- 1 tablespoon olive oil
- 1 medium white onion, chopped
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 3 cloves garlic cloves, minced
- 28 ounces canned diced tomatoes (no salt added)
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 1 cup low-sodium beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional)
- 1 medium lime, cut into wedges (optional)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and both bell peppers to the pot. Sauté for about 5 minutes, until the vegetables are soft and the onion is translucent.
Add the minced garlic to the pot and sauté for another 30 seconds until fragrant.
Increase the heat to medium-high and add the lean ground beef. Use a wooden spoon to break the beef into small pieces. Cook until browned throughout, about 7-8 minutes.
Drain any excess fat from the pot and reduce the heat to medium.
Stir in the chili powder, ground cumin, paprika, dried oregano, sea salt, and black pepper. Cook for 1 minute until the spices are fragrant.
Add the canned diced tomatoes, kidney beans, black beans, and beef broth to the pot. Stir well to combine all the ingredients.
Bring the chili to a simmer, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 30 minutes, stirring occasionally.
Taste and adjust the seasoning if needed. If the chili is too thick, add more beef broth, a quarter cup at a time, until desired consistency is reached.
Serve the chili hot, garnished with freshly chopped cilantro and lime wedges on the side, if desired.
Nutrition Facts
Calories |
2429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 3263 mg | 142% | |
| Total Carbohydrate | 220.9 g | 80% | |
| Dietary Fiber | 73.2 g | 261% | |
| Total Sugars | 41.9 g | ||
| Protein | 182.1 g | 364% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 713 mg | 55% | |
| Iron | 39.9 mg | 222% | |
| Potassium | 6374 mg | 136% | |
*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.
