Low Fat Classic Meat Chili
Savor the rich, hearty flavors of this Low Fat Classic Meat Chili, a healthier twist on the beloved comfort food. Crafted with lean ground beef, vibrant vegetables, and a medley of beans, this chili is packed with protein and fiber while keeping the fat content low. The aromatic blend of chili powder, cumin, and oregano infuses every bite with bold, warming spices, while a simmer in low-sodium beef broth and tomato brings the flavors beautifully together. Ready in just under an hour, this guilt-free dish is perfect for weeknight dinners or meal prepping. Customize your bowl with fresh toppings like cilantro, avocado, or a dollop of low-fat Greek yogurt for a personal touch. Ideal for anyone looking for hearty, satisfying meals without sacrificing health-conscious choices.
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Recipe Information
Ingredients
- 1 pound lean ground beef (95% lean)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 medium green bell pepper, chopped
- 3 cloves garlic, minced
- 28 ounces canned diced tomatoes (no salt added)
- 15 ounces red kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 2 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
Instructions
In a large pot, heat the olive oil over medium-high heat.
Add the chopped onions and bell pepper to the pot. Sauté for about 5 minutes until the onions are translucent and the pepper is soft.
Add the minced garlic and continue to sauté for another 1-2 minutes until the garlic is fragrant.
Add the lean ground beef to the pot. Cook and crumble the meat with a wooden spoon until it's browned and no longer pink, about 5-7 minutes.
Drain any excess fat from the pot to keep the chili lower in fat.
Stir in the chili powder, ground cumin, dried oregano, black pepper, and salt. Cook for about a minute to let the spices bloom.
Add the canned diced tomatoes, tomato paste, low-sodium beef broth, kidney beans, and black beans.
Stir everything together and bring to a gentle boil.
Reduce the heat to low, cover the pot, and let the chili simmer for 30 minutes to let the flavors meld together.
Taste and adjust seasoning if necessary before serving.
Serve hot with your choice of toppings, such as chopped cilantro, diced avocado, or a dollop of low-fat Greek yogurt.
Nutrition Facts
Calories |
2043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 3745 mg | 163% | |
| Total Carbohydrate | 212.0 g | 77% | |
| Dietary Fiber | 67.4 g | 241% | |
| Total Sugars | 39.1 g | ||
| Protein | 190.4 g | 381% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 669 mg | 51% | |
| Iron | 38.6 mg | 214% | |
| Potassium | 6044 mg | 129% | |
*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.
