Lighter Beef Chili
Savor the comforting flavors of this Lighter Beef Chili, a hearty yet healthier twist on a classic favorite. Made with lean ground beef, vibrant bell peppers, and a medley of fiber-rich black and kidney beans, this recipe is a satisfying, lower-fat alternative to traditional chili. A blend of warm spices like chili powder, cumin, and smoked paprika infuses the dish with depth, while optional garnishes like fresh cilantro and lime wedges add a bright, refreshing finish. Perfect for weeknight dinners or meal prep, this one-pot wonder comes together in under an hour and serves six. Whether you're looking for a nutritious family meal or a crowd-pleasing dish for game day, this lighter chili provides all the bold flavor you love without the guilt!
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Recipe Information
Ingredients
- 1 pound lean ground beef (90% lean or higher)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium bell peppers, diced (use a mix of red and green)
- 3 cloves garlic, minced
- 14.5 ounces canned diced tomatoes (no-salt-added)
- 8 ounces canned tomato sauce (no-salt-added)
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 1 cup low-sodium chicken or beef broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and bell peppers. Sauté for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for 1 minute, until fragrant.
Push the vegetables to one side of the pot and add the ground beef to the other side. Cook the beef, breaking it up with a wooden spoon, until browned and no longer pink, about 5-7 minutes.
Stir the cooked vegetables and ground beef together. Drain any excess fat if necessary, especially if using a less lean beef.
Add the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir well to coat the meat and vegetables in the spices.
Pour in the drained and rinsed black beans and kidney beans, the canned diced tomatoes (with their juices), the tomato sauce, and the chicken or beef broth. Stir everything to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, stirring occasionally.
Taste the chili and adjust seasonings as needed. Add more salt, pepper, or cayenne for additional heat, if desired.
Serve warm, garnished with fresh cilantro and a squeeze of lime juice, if using. Pair with optional toppings like low-fat sour cream, shredded cheese, or avocado for extra flavor.
Nutrition Facts
Calories |
2395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 3253 mg | 141% | |
| Total Carbohydrate | 221.0 g | 80% | |
| Dietary Fiber | 71.8 g | 256% | |
| Total Sugars | 34.6 g | ||
| Protein | 178.3 g | 357% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 693 mg | 53% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 5841 mg | 124% | |
*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.
