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Servings: 6
Calories: 370kcal
Equipment
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Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef preferably grass-fed
- 1 cup chopped onions about 1 small to medium sized onion
- 2 bell peppers diced
- 1 jalapeno pepper diced
- 2 cloves garlic chopped
- 3 cups diced tomatoes fresh or canned
- 1/4 cup chili powder
- 1 1/2 teaspoons cumin
- 3 cups kidney beans or a mixture of kidney and black beans
- 1/4 cup fresh cilantro rough chopped
Instructions
- Prepare the ingredients - chop 1 small onion, 2 cloves of garlic, 2 bell peppers, 1 jalapeno and 3 to 4 tomatoes if using fresh. Drain and rinse the beans if using canned or soak and cook the beans if using dried beans. Measure the oil and spics and set everything aside.
- Heat olive oil in a large pot over high heat. Once the oil is hot, add the garlic, onins and spices. Cook for a few minutes unti the vegetables begin to turn soft.
- Add the chopped peppers and ground beef. Continue to cook until the meat is cooked through.
- Stir in the beans and tomatoes; mix to combine all of the ingredients together. Reduce the heat to low heat, cover and simmer for 30 minutes. Stir in the cilantro and serve.
Notes
- Make it vegetarian - Leave out the meat, and add 1 to 1 1/2 cups of chopped zucchini, carrots, quinoa or any combination of them.
- Sneak in some extra veggies to your day by adding a few diced or shredded carrots and/or zucchini to the chili.
Nutrition
Serving: 1 | Calories: 370kcal | Carbohydrates: 36g | Protein: 25g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 230mg | Potassium: 1156mg | Fiber: 13g | Sugar: 7g | Vitamin A: 4391IU | Vitamin C: 69mg | Calcium: 124mg | Iron: 8mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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