Description
This nutrient-dense chili is a powerhouse for athletes and busy families alike. By combining 95% lean ground beef with fiber-packed black and kidney beans, this recipe provides a robust amino acid profile and long-lasting energy. The secret lies in toasting the chili powder and cumin to unlock a deep, savory flavor profile without the need for alcohol or heavy fats. Perfect for meal prep, this hearty dish delivers a satisfying, healthy dinner experience that doesn’t compromise on bold taste.
Ingredients
2 lbs Lean Ground Beef (95% lean)
2 cans (15 oz) Black Beans, rinsed
1 can (15 oz) Kidney Beans, rinsed
28 oz Crushed Tomatoes (no-salt-added)
2 cups Low-sodium Beef Broth
3 tbsp Chili Powder
2 tbsp Cumin
1 large Yellow Onion, diced
4 cloves Garlic, minced
Instructions
Heat a large heavy-bottomed pot over medium-high heat.
Add the ground beef and break apart with a wooden spoon until browned throughout.
Drain any excess fat from the pot.
Add the diced onion to the pot and sauté until translucent.
Stir in the minced garlic and cook for one minute until fragrant.
Add the chili powder and cumin, stirring for thirty seconds to toast the spices.
Pour in the crushed tomatoes, beef broth, black beans, and kidney beans.
Bring the mixture to a simmer, then reduce heat to low.
Cover and simmer for 45 minutes to allow flavors to meld.
Notes
You can substitute the ground beef with ground turkey breast if preferred. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Ensure all beans are thoroughly rinsed to keep sodium levels in check.
- Prep Time: 15
- Cook Time: 45
- Category: Baking
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 38g
- Cholesterol: 85mg