American · Dinner
Chili con Carne with Beans (High-Protein)
A Tex-Mex chili con carne built on browned lean ground beef simmered with kidney and pinto beans, tomatoes, onion, garlic, and a dark chili-cumin-paprika spice base. Extra beans push protein and fiber higher without altering the dish. Finished with cilantro and served in a bowl.
$5
15 minsPrep
75 minsCook
90 minsTotal
EasyLevel
Nutrition per serving
685Calories
52.8gProtein
26.9gFat
56.6gCarbs
8.6gSugar
21.4gFiber
655mgSodium
131mgChol
8.4gSat Fat
1285mgPotassium
128mgCalcium
6.8mgIron
1.9mcgVitamin B12
18mgVitamin C
protein-rich
high-fiber
gluten-free
high-protein
Instructions
1
Prep
Drain and rinse the kidney and pinto beans, finely dice the onion, and mince the garlic on a board.
2
Sauté
Heat olive oil in a heavy pot over medium heat, cook onion 4 minutes until softened, then add garlic 30 seconds until fragrant.
3
Sear
Add ground beef over medium-high heat and brown 6 minutes, breaking it apart, until no pink remains and pot bottom browns.
4
Simmer
Stir chili powder, cumin, paprika, and tomato paste into beef 1 minute over medium heat, then add canned tomatoes, beef stock, and both beans. Simmer low 60 minutes until thickened.
5
Plate
Ladle the chili into a bowl and scatter the chopped cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g lean ground beef
- 11 oz311g, drained cooked kidney beans
- 11 oz311g, drained cooked pinto beans
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp tomato paste
- 1 cup150g onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp chili powder
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp paprika
- 2 tbsp2 tbsp olive oil
- 1 cup240ml beef stock
- 4 tbsp4 tbsp cilantro
