Low Fat Classic Chili with Meat and Beans
Warm up with a bowl of hearty, flavorful comfort food made lighter with this Low Fat Classic Chili with Meat and Beans. Featuring lean ground beef, an array of nutrient-packed beans, and aromatic spices like chili powder, cumin, and paprika, this chili delivers bold flavors without the extra calories. Fresh veggies, including green bell pepper and onion, add texture and a boost of vitamins, while low-sodium vegetable broth ensures every spoonful is heart-healthy. Ready in just an hour, this easy-to-make recipe is perfect for weeknight dinners or meal prep, offering six generous servings to share or store. Garnish with fresh cilantro for a vibrant finishing touch—ideal for those seeking a guilt-free twist on a classic. Whether you’re craving comfort or aiming to eat light, this low-fat chili recipe is the ultimate crowd-pleaser! Keywords: low fat chili, healthy chili recipe, ground beef chili, bean chili, easy weeknight dinner.
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Recipe Information
Ingredients
- 1 lb lean ground beef (95% lean)
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 3 cloves garlic, minced
- 28 oz canned diced tomatoes (no salt added)
- 15 oz canned kidney beans, drained and rinsed
- 15 oz canned black beans, drained and rinsed
- 1 cup vegetable broth (low sodium)
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 0.5 tsp ground black pepper
- 0.25 tsp salt
- 1 bay leaf
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
Instructions
In a large pot, heat the olive oil over medium heat. Add chopped onions and green bell pepper. Sauté for 5-7 minutes until the vegetables are soft.
Add minced garlic and cook for another minute, stirring frequently to prevent burning.
Add the lean ground beef to the pot. Cook for about 5 minutes, stirring frequently and breaking up the meat with a wooden spoon until it is browned.
Stir in the chili powder, cumin, paprika, dried oregano, black pepper, and salt. Mix until well combined and cook for 1-2 minutes to allow the spices to toast slightly.
Add the canned diced tomatoes, kidney beans, black beans, vegetable broth, and bay leaf to the pot. Stir well to combine all ingredients.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
After simmering, taste the chili and adjust seasoning if necessary.
Discard the bay leaf and serve hot, garnished with fresh cilantro if desired. Enjoy!
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 2673 mg | 116% | |
| Total Carbohydrate | 203.2 g | 74% | |
| Dietary Fiber | 67.6 g | 241% | |
| Total Sugars | 35.0 g | ||
| Protein | 183.6 g | 367% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 645 mg | 50% | |
| Iron | 36.0 mg | 200% | |
| Potassium | 5750 mg | 122% | |
*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.
