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