Easy One-Pot Beef Chili


I love chili in the winter - not only is it warm(temperature-wise), but it's spicy! It is the ultimate comfort food in our house and it's easy to make a big batch and use it as leftovers for the week (because #mealprep shouldn't mean spending a whole weekend in your kitchen)! My beef chili recipe contains two types of beans and is hearty, spicy and a no-mess meal that serves a bunch of people! If you don't love beef or if you are serving food for those who don't eat it, swap it for ground turkey, ground chicken or extra firm tofu. No matter what, this recipe is easy and always a favorite!


One-Pot Beef Chili!

Prep Time: 20 minutes

Cook Time: 30 minutes


Ingredients (yields approximately 6 servings)

16 oz extra lean ground beef (I usually buy anything from 90%/10% to 96%/4%)

1 large sweet onion

1 bell pepper (I like to use green or orange for this recipe, but any color will work)

2 Tbsp oil (I like to use avocado oil)

2-14.5 oz cans fire roasted tomatoes (I like to use one that has jalapeños in it for some spice - if you prefer more spice, opt for jalapeños in both cans, or dial it back and use a plain, fire-roasted tomato option for both)

1-15 oz can red kidney beans, rinsed and strained

1-15 oz can pinto beans, rinsed and strained

dash salt and pepper (if using a lower sodium canned tomato option, you may want to add more salt to taste)

2 tsp ground cumin

1 Tbsp chili powder

2 tsp chipotle powder

1/2 tsp garlic powder

1/2 tsp onion powder


Directions:

1. Wash pepper, pat dry and chop. Chop onion.

2. Warm oil in large pot over medium heat. Add chopped pepper and onion and cook for approximately 5 minutes, until soft and onion is translucent, but not browned.

3. Add ground beef and break up into small pieces with spatula. Add dash salt and pepper and cook until beef is cooked through, mixing occasionally.

4. Add kidney beans, pinto beans, canned tomatoes and spices (ground cumin, chili powder, chipotle powder, garlic powder, onion powder). Mix all ingredients and raise heat to high heat. Allow chili to boil for approximately 5-10 minutes.

5. Cover, leaving lid slightly off balance and reduce heat to a simmer. Allow chili to simmer for approximately 20 minutes. Enjoy!


*While this dish is not made with any gluten-containing ingredients, I recommend using certified gluten free products, including spices, in order to minimize the risk of cross-contamination, such as in the case of celiac disease.


Nutritional Analysis Per Serving (1 serving = approximately 2 C chili)

Calories 291 calories,Total Fat 8 g, Saturated Fat 1 g, Cholesterol 40 mg, Carbohydrates 32 g, Fiber 12 g, Protein 26 g, Sodium 468 mg, Calcium 99 mg

*Nutritional analysis does not include extras, such as guacamole, sour cream, chips, cheese, etc.


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