Low Fat Chili Chilli Con Carne
Satisfy your cravings for a comforting yet guilt-free meal with this Low Fat Chili Chilli Con Carne! Packed with bold flavors and a hearty texture, this healthier spin on the classic Tex-Mex dish uses lean ground beef (5% fat or less), ensuring every bite is rich in protein without excess grease. A medley of vibrant red and green bell peppers, protein-packed kidney beans, and a perfectly balanced blend of spices like smoked paprika, cumin, and chili powder brings depth and warmth to every bowl. Simmered in a savory tomato-based sauce, this recipe is low in fat yet high in flavor, making it perfect for health-conscious foodies. Ready in under an hour, it’s an ideal weeknight dinner that serves four and pairs beautifully with low fat yogurt or fresh cilantro for garnish. Whether you're meal prepping or hosting a cozy gathering, this low fat chili is a wholesome, satisfying choice!
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Recipe Information
Ingredients
- 500 g Lean ground beef (5% fat or less)
- 1 tsp Olive oil
- 1 large Onion, finely chopped
- 3 Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Chili powder
- 1 tsp Ground coriander
- 400 g Canned chopped tomatoes
- 300 ml Beef or vegetable stock
- 400 g Red kidney beans, drained and rinsed
- 2 tbsp Tomato paste
- Low fat yogurt (optional, for serving)
- to taste Salt and black pepper
- Fresh cilantro, chopped (optional, for garnish)
Instructions
Heat a large, non-stick pot or skillet over medium heat and add the olive oil.
Add the finely chopped onion and minced garlic, cooking for 3-4 minutes until softened and fragrant.
Stir in the diced red and green bell peppers and cook for another 3-4 minutes until slightly softened.
Add the lean ground beef to the pot, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned all over.
Stir in the ground cumin, smoked paprika, chili powder, and ground coriander. Cook for 1-2 minutes to release the spices’ aroma.
Pour in the canned chopped tomatoes and beef or vegetable stock. Stir in the tomato paste and bring the mixture to a boil.
Reduce the heat to low, cover, and let the chili simmer for 20 minutes, stirring occasionally.
Add the red kidney beans to the pot and cook uncovered for an additional 10 minutes, allowing the flavors to meld. Season to taste with salt and black pepper.
Serve the chili hot, optionally topped with a dollop of low fat yogurt and a sprinkle of fresh cilantro for garnish.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 3248 mg | 141% | |
| Total Carbohydrate | 133.0 g | 48% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 42.1 g | ||
| Protein | 148.1 g | 296% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 685 mg | 53% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 4884 mg | 104% | |
*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.
