"A robust and satisfying chili, featuring lean ground beef and tender kidney beans simmered in a rich, spiced tomato sauce. Brightened with a squeeze of fresh lime and a hint of cheddar, this healthier take delivers classic comfort without the extra calories."
Why it's Healthy
This version is made healthier by using lean ground beef and thoroughly draining any excess fat after browning, significantly reducing saturated fat and calorie content. We've also boosted the proportion of fiber-rich kidney beans, which increases satiety and contributes to digestive health while lowering the overall meat content per serving. The robust blend of spices and fresh lime juice enhances the flavor profile, allowing for a reduced amount of higher-calorie toppings like cheddar cheese and tortilla chips, which are used sparingly as garnishes.
Ingredients
Nutrition Facts
Detailed Breakdown
| Item | Protein | Carbs | Fat | Sugar | Fiber |
|---|---|---|---|---|---|
| Ground Beef | 100.0g | 0.0g | 50.0g | 0.0g | 0.0g |
| Kidney Beans | 69.6g | 182.4g | 4.0g | 2.4g | 59.2g |
| Tomato Sauce | 4.0g | 16.0g | 0.8g | 10.0g | 4.0g |
| Chili Powder | 1.8g | 7.5g | 2.1g | 1.2g | 4.5g |
| Cumin | 1.4g | 3.5g | 1.8g | 0.2g | 0.8g |
| Paprika | 1.1g | 4.3g | 1.0g | 0.8g | 1.8g |
| Garlic | 1.3g | 6.6g | 0.1g | 0.2g | 0.4g |
| Salt | 0.0g | 0.0g | 0.0g | 0.0g | 0.0g |
| Black Pepper | 0.2g | 1.3g | 0.1g | 0.0g | 0.5g |
| Oil | 0.0g | 0.0g | 15.0g | 0.0g | 0.0g |
| Water | 0.0g | 0.0g | 0.0g | 0.0g | 0.0g |
| Cheddar Cheese | 15.0g | 0.8g | 19.8g | 0.3g | 0.0g |
| Lime | 0.7g | 11.0g | 0.2g | 1.7g | 2.8g |
| Tortilla Chips | 3.5g | 30.0g | 10.0g | 0.3g | 2.0g |
Instructions
- 1
Heat 1 tbsp of oil in a large pot or Dutch oven over medium-high heat.
- 2
Add 1.1 lb of lean ground beef to the pot. Cook, breaking it up with a spoon, until it is fully browned. Carefully drain any excess fat from the pot.
- 3
Add 1 ½ tbsp of minced garlic to the browned beef and cook for 1 minute until fragrant.
- 4
Stir in 2 tbsp of chili powder, 1 tbsp of cumin, 1 tbsp of paprika, ¾ tsp of salt, and ¾ tsp of black pepper. Cook for another 1 minute, stirring constantly, to toast the spices.
- 5
Pour in 1 ⅔ cup of tomato sauce and add 1.76 lb of rinsed and drained kidney beans. Stir well to combine.
- 6
Add 1 cup of water or broth, adjusting the amount to achieve your desired chili consistency.
- 7
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for at least 45 minutes, or longer, to allow the flavors to meld and deepen.
- 8
Ladle the hot chili into individual bowls. Garnish each serving with a light sprinkle of 2.1 oz shredded cheddar cheese and a wedge of fresh lime for squeezing. Serve immediately with 1.75 oz of tortilla chips on the side for dipping.
Sources & Inspiration
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