Low Fat Hearty Beef Chilli
Warm up with a nourishing bowl of **Low Fat Hearty Beef Chili**, a lighter take on the classic comfort food that doesn’t skimp on flavor. Made with lean ground beef, a vibrant mix of red bell peppers, onions, and garlic, and a satisfying blend of red kidney beans, black beans, and sweet corn, this chili is as filling as it is wholesome. A medley of bold spices like chili powder, cumin, and paprika infuses every bite with rich, smoky depth, while low-sodium beef broth adds just the right amount of savoriness. Ready in just under an hour, this one-pot wonder is perfect for busy weeknights or meal prepping. Serve it piping hot, with a sprinkle of fresh cilantro, for a delicious meal that’s high in protein, low in fat, and packed with hearty goodness. Ideal for those seeking a healthy yet indulgent dinner solution!
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Recipe Information
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 15 ounces canned red kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned corn, drained
- 1 cup low sodium beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional)
Instructions
Heat a large pot over medium-high heat and add the olive oil.
Add the chopped onion and diced red bell pepper to the pot, sautéing for about 5 minutes or until they are tender.
Stir in the minced garlic and cook for another minute, until the garlic becomes fragrant.
Add the lean ground beef to the pot, breaking it up with a spoon. Cook until it is no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the chili powder, ground cumin, paprika, oregano, salt, and black pepper, making sure the beef is well coated with the spices.
Pour in the canned crushed tomatoes, kidney beans, black beans, corn, and low sodium beef broth. Stir well to combine all the ingredients.
Bring the chili to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, stirring occasionally.
Taste and adjust seasoning if necessary.
Serve the chili hot, garnished with chopped cilantro if desired.
Nutrition Facts
Calories |
2319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 7021 mg | 305% | |
| Total Carbohydrate | 303.1 g | 110% | |
| Dietary Fiber | 81.4 g | 291% | |
| Total Sugars | 63.6 g | ||
| Protein | 170.0 g | 340% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 663 mg | 51% | |
| Iron | 42.8 mg | 238% | |
| Potassium | 6849 mg | 146% | |
*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.
