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–+ servings

Traditional Chili

Diet:
Dairy-free
Egg-free
Nut-free
Vegetarian
Makes: 6 servings
Per portion: 317kcal

Ingredients
 

  • ½ onion (diced)
  • 16 oz. lean ground beef (90% lean or vegan crumbles)
  • 1 cup beef stock (or veggie stock (low sodium))
  • 15 oz. can diced tomatoes (fire roasted if you like spicy chili - no added salts)
  • 15 oz. can tomato sauce (no added sugars)
  • 1 tbsp. tomato paste
  • 1 can dark red kidney beans ((can add pinto/black if you like bean variety))

Spices

  • 2 tbsp. chili powder
  • 1 tbsp. cumin
  • 1 tbsp. garlic powder
  • 2 tbsp. sugar (or maple syrup to balance acidity)
  • ¼ tsp cayenne (omit if cooking for kiddos)
  • 1 tsp salt

Instructions

  • Head 1-2 tbsp. of olive oil in pot over medium/high heat
  • Add diced onion
  • Sauté 3-4 minutes (until onion begins to soften)
  • Add beef (or crumbles)
  • Add spices to beef (or crumbles)
  • Mix in, and finish cooking beef (if using crumbles sauté at least 10 minutes)
  • Add tomato paste, diced tomatoes, tomato sauce, stock, and kidney beans
  • Stir until well combined
  • Bring to a boil, and then simmer at medium/low heat for 25 minutes, uncovered (stir every few minutes)
  • Serve and top low-fat/skim toppings or chopped veggies like green onions or jalapeños

Notes

1 cup in each serving/prep

Nutrition

Serving: 1 cup | Balanced: 1 | Cal: 317 kcal | Carb: 32 g | Protein: 27 g | Fat: 9 g