Lean Beef Chili Con Carne
Savor the robust flavors of our Lean Beef Chili Con Carne, a hearty and wholesome take on the classic comfort dish. Made with lean ground beef, kidney beans, and an aromatic blend of spices like cumin, paprika, and chili powder, this protein-rich recipe is perfect for a cozy dinner or casual gathering. Slow-cooked with succulent tomatoes and beef broth, the chili develops a deep, bold flavor while remaining lighter thanks to health-conscious ingredients. Brightened with fresh cilantro for the perfect finishing touch, this chili pairs beautifully with fluffy rice, warm cornbread, or crunchy tortilla chips. Whether you're craving a nutritious meal or simply indulging in a bowl of spicy goodness, this Lean Beef Chili Con Carne hits the spot every time!
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Recipe Information
Ingredients
- 500 grams lean ground beef
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic cloves, minced
- 1 large red bell pepper, chopped
- 800 grams canned chopped tomatoes
- 400 grams canned kidney beans, drained and rinsed
- 250 milliliters beef broth or stock
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons fresh cilantro, chopped
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and chopped red bell pepper to the pot and cook, stirring occasionally, for another 2-3 minutes.
Increase the heat to medium-high and add the lean ground beef. Cook until browned, breaking it up with a wooden spoon, about 8-10 minutes.
Stir in the tomato paste, ground cumin, ground paprika, chili powder, dried oregano, salt, and black pepper. Cook for 2 minutes until the spices are fragrant.
Add the canned chopped tomatoes, beef broth, and bay leaf to the pot. Stir well to combine all ingredients.
Bring the chili to a gentle simmer, then reduce the heat to low. Cover and cook for 60 minutes, stirring occasionally to prevent sticking or burning.
After 60 minutes, add the drained and rinsed kidney beans to the pot. stir to combine, and cook uncovered for an additional 20 minutes to thicken the chili.
Remove the bay leaf and check the seasoning, adjusting salt and pepper as needed.
Serve the chili hot, garnished with fresh cilantro. Pair with rice, bread, or tortilla chips as desired.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 5122 mg | 223% | |
| Total Carbohydrate | 138.2 g | 50% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 44.3 g | ||
| Protein | 139.0 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 393 mg | 30% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 3777 mg | 80% | |
*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.
