Low Fat Lean Beef Chili Con Carne
Savor the hearty, flavorsome goodness of this Low Fat Lean Beef Chili Con Carne, a wholesome twist on a classic comfort dish. Made with lean ground beef, vibrant bell peppers, protein-packed kidney beans, and a robust blend of chili powder, smoked paprika, and cumin, this recipe delivers bold Tex-Mex flavor without unnecessary fat or excess salt. Slow-simmered in a rich tomato base with low-sodium beef broth, every spoonful is bursting with warmth and nourishment. Perfect for a cozy family dinner or weekly meal prep, this chili cooks up in just over an hour and serves four generously. Pair it with a side of whole-grain bread or a dollop of Greek yogurt for a deliciously balanced meal.
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Recipe Information
Ingredients
- 500 g Lean ground beef
- 1 tbsp Olive oil
- 1 large Onion
- 3 Garlic cloves
- 1 large Red bell pepper
- 1 large Green bell pepper
- 400 g Canned diced tomatoes
- 400 g Canned red kidney beans
- 2 tbsp Tomato paste
- 250 ml Low-sodium beef broth
- 2 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 0.5 tsp Salt
- 0.5 tsp Black pepper
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium heat.
Add 500g of lean ground beef to the pot. Cook until the beef is browned, breaking it apart with a spoon, about 5-7 minutes.
While the beef is browning, finely chop 1 large onion and mince 3 garlic cloves.
Dice 1 large red bell pepper and 1 large green bell pepper.
Once the beef is browned, add the chopped onion and minced garlic to the pot. Sauté for about 3 minutes until the onion is translucent.
Add the diced red and green bell peppers to the pot and sauté for an additional 5 minutes.
Stir in 2 tablespoons of tomato paste and mix well until the vegetables and beef are coated.
Add 400g of canned diced tomatoes and 400g of canned red kidney beans (drained and rinsed) to the pot.
Pour in 250ml of low-sodium beef broth and stir to combine.
Season with 2 tablespoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper.
Bring the mixture to a gentle simmer. Cover the pot, lower the heat, and let it simmer for about 45 minutes, stirring occasionally.
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 3573 mg | 155% | |
| Total Carbohydrate | 137.0 g | 50% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 36.8 g | ||
| Protein | 138.2 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 379 mg | 29% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 3543 mg | 75% | |
*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.
