Low Fat Beef Mince Chilli
Discover the robust flavors of this Low Fat Beef Mince Chilli recipe, a lighter twist on a comfort food classic that's perfect for health-conscious cooks. Made with lean beef mince, vibrant bell peppers, and protein-packed kidney beans, this hearty dish is loaded with nutritious ingredients yet doesn’t compromise on taste. A blend of warming spices like chili powder, cumin, and paprika infuses the chili with bold, smoky depth, while a hint of lime juice and fresh cilantro adds brightness to every bite. Ready in under an hour, this one-pot wonder is ideal for busy weeknights or meal prepping. Serve it piping hot, garnished with extra cilantro, and enjoy a guilt-free indulgence that's satisfying and flavorful. Perfect for those searching for healthy beef chili recipes or low fat meal ideas!
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Recipe Information
Ingredients
- 500 grams lean beef mince
- 1 tablespoon olive oil
- 1 medium, chopped onion
- 3 cloves, minced garlic
- 1 medium, chopped red bell pepper
- 1 medium, chopped green bell pepper
- 400 grams canned diced tomatoes
- 400 grams, drained and rinsed canned kidney beans
- 250 milliliters beef stock
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh cilantro
- 1 juiced lime
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the lean beef mince to the pot, breaking it apart with a wooden spoon, and cook until browned, about 5-7 minutes.
Stir in the chopped red and green bell peppers, and cook for another 5 minutes until slightly softened.
Add the canned diced tomatoes, drained kidney beans, beef stock, and tomato paste. Stir well to combine.
Season the mixture with chili powder, ground cumin, ground paprika, dried oregano, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, stirring occasionally, until the chili thickens.
Taste and adjust seasoning if needed.
Remove from heat and stir in the chopped cilantro and lime juice just before serving.
Serve hot, and garnish with additional cilantro if desired.
Nutrition Facts
Calories |
2256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 4114 mg | 179% | |
| Total Carbohydrate | 145.3 g | 53% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 33.5 g | ||
| Protein | 174.7 g | 349% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 34.1 mg | 189% | |
| Potassium | 5498 mg | 117% | |
*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.
