Low Fat Hearty Beef and Bean Chili
Warm up your dinner table with this flavorful and nutritious Low Fat Hearty Beef and Bean Chili, a healthier spin on classic comfort food that doesn't skimp on taste. Featuring lean ground beef, a vibrant medley of bell peppers, and protein-packed kidney and black beans, this chili is a satisfying, fiber-rich dish perfect for busy weeknights or casual gatherings. A fragrant blend of chili powder, cumin, paprika, and cayenne pepper delivers a robust kick while maintaining balance. Simmered to perfection in low-sodium beef broth and canned tomatoes, this hearty chili is not only packed with bold flavors but is also easy to prepare in just under an hour. Serve it steaming hot with fresh toppings like cilantro, jalapeños, or a dollop of low-fat sour cream for a guilt-free, crowd-pleasing meal. Ideal for those seeking a low-fat, protein-rich, and delicious dinner option!
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Recipe Information
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 28 ounces canned diced tomatoes
- 15 ounces canned kidney beans, rinsed and drained
- 15 ounces canned black beans, rinsed and drained
- 2 cups low-sodium beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, minced garlic, red bell pepper, and green bell pepper to the pot. Sauté for about 5-7 minutes until the vegetables are softened.
Add the lean ground beef to the pot. Cook and stir until the beef is browned and cooked through, about 5-7 minutes. Break up any large chunks of beef with a wooden spoon.
Once the beef is cooked, drain any excess fat from the pot.
Stir in the chili powder, cumin, paprika, dried oregano, cayenne pepper, sea salt, and black pepper. Cook for another minute to let the spices become fragrant.
Add the canned diced tomatoes, kidney beans, black beans, and beef broth. Stir everything to combine thoroughly.
Bring the chili to a boil, then reduce the heat to a simmer. Cover the pot partially with a lid and let it simmer for about 30 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust the seasoning if necessary. Add more sea salt or black pepper according to your preference.
Serve the chili hot with your choice of toppings like chopped cilantro, sliced jalapeños, or a dollop of low-fat sour cream.
Nutrition Facts
Calories |
2145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 5482 mg | 238% | |
| Total Carbohydrate | 205.1 g | 75% | |
| Dietary Fiber | 74.8 g | 267% | |
| Total Sugars | 38.6 g | ||
| Protein | 157.9 g | 316% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 691 mg | 53% | |
| Iron | 39.7 mg | 221% | |
| Potassium | 4996 mg | 106% | |
*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.
