Low Fat Chilli Con Carne
Satisfy your cravings without compromising your health with this hearty and flavorful Low Fat Chilli Con Carne. Brimming with lean ground beef, vibrant red bell peppers, protein-packed kidney and black beans, and a medley of aromatic spices, this recipe is a lighter twist on the classic comfort food. Simmered with low-sodium beef broth and finished with a sprinkle of fresh cilantro, this dish is not only rich in taste but also low in fat, making it an ideal choice for a balanced, wholesome meal. Perfect for family dinners or meal prep, this easy-to-make chili is ready in just under an hour and is sure to become a go-to favorite. Whether paired with brown rice, a side salad, or enjoyed on its own, this healthy chili is a crowd-pleaser you can feel good about.
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Recipe Information
Ingredients
- 500 grams lean ground beef
- 1 large, chopped onion
- 2 minced garlic cloves
- 1 chopped red bell pepper
- 1 tablespoon olive oil
- 400 grams canned chopped tomatoes
- 400 grams canned kidney beans
- 400 grams canned black beans
- 2 tablespoons tomato paste
- 250 ml low sodium beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 2 tablespoons, chopped fresh cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic, and sauté for about 3 minutes until the onion becomes translucent.
Stir in the chopped red bell pepper and cook for another 2 minutes.
Add the lean ground beef and cook until browned, stirring often to break it apart, about 5-7 minutes.
Once the beef is browned, add the chili powder, ground cumin, dried oregano, black pepper, cayenne pepper, and salt. Stir to combine and cook for 1 minute to allow the spices to release their aromas.
Add the canned chopped tomatoes, tomato paste, and beef broth to the pot. Stir well to combine all ingredients.
Bring the mixture to a simmer, then reduce the heat to low and allow it to cook for 20 minutes, stirring occasionally.
Rinse and drain the kidney beans and black beans. Add them to the pot and stir to mix.
Continue simmering for another 10 minutes to allow the beans to heat through and the flavors to meld.
Taste and adjust seasoning if necessary. Add more salt, chili powder, or cayenne pepper according to your preference.
Garnish the chilli with fresh chopped cilantro and serve hot.
Nutrition Facts
Calories |
2211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 6004 mg | 261% | |
| Total Carbohydrate | 246.8 g | 90% | |
| Dietary Fiber | 84.3 g | 301% | |
| Total Sugars | 32.1 g | ||
| Protein | 180.6 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 538 mg | 41% | |
| Iron | 44.4 mg | 247% | |
| Potassium | 5365 mg | 114% | |
*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.
