American · Dinner
Chili con Carne with Beans (Low-Calorie)
Lean ground beef simmered with kidney beans, tomatoes, onion, and garlic in a spiced broth of chili powder, cumin, and smoked paprika. The lighter version trims oil and beef fat while keeping the deep chili identity. Served in a bowl with fresh cilantro and lime.
$4
15 minsPrep
45 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
387Calories
47.7gProtein
11.5gFat
35.1gCarbs
8.6gSugar
11.4gFiber
1078mgSodium
137mgChol
4.4gSat Fat
1085mgPotassium
108mgCalcium
4.2mgIron
1.1mcgVitamin B12
24mgVitamin C
low-calorie
gluten-free
egg-free
high-fiber
protein-rich
low-calorie
Instructions
1
Prep
Dice the onion and bell pepper, mince the garlic, drain and rinse the kidney beans in a colander until clear.
2
Sear
Brown the lean ground beef in a dry heavy pot over medium-high heat 6 minutes, breaking it apart, until no pink remains and it catches.
3
Sauté
Add the onion, bell pepper, and garlic over medium heat and cook 5 minutes until soft and translucent, stirring often.
4
Simmer
Stir chili powder, cumin, and smoked paprika for 1 minute, then add tomato paste, canned tomatoes, kidney beans, beef stock, and salt and simmer 30 minutes until thick.
5
Plate
Spoon the chili into a bowl, scatter the cilantro over top, and serve with lime wedges for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g lean ground beef
- 9.2 oz260g cooked kidney beans
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 tbsp32g tomato paste
- 1 cup150g onion
- 4 cloves4 cloves garlic
- 1/2 cup50g bell pepper
- 2 tbsp2 tbsp chili powder
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 1 1/2 cup360ml low-sodium beef stock
- 1/2 tsp1/2 tsp salt
- 4 tbsp6g cilantro
- 44 lime wedges
