Guess what? We’re *hopefully* back to two posts a week. Things have been crazy working in DC with the election and work has been super busy.
Temperatures are also dropping real quickly in DC and over the weekend I wanted nothing more than to get comfortable on my couch and huddle up with something warm – insert my intense desire to have chili.
My mom’s chili recipe is the BEST, but she didn’t answer my text fast enough for me to figure out how to do it, so I improvised and, sorry mama, but I think my chili recipe gives hers a run for its money!
The best thing about this recipe is that it doesn’t require my Crock Pot, which I unfortunately left in Nashville.
What You’ll Need:
1 (15 oz.) can Kidney Beans, dark red
1 (15 oz.) can Black Beans
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can tomato sauce
1 (4.5 oz.) can chopped green chiles
2.5 cups chicken broth
1 pack of taco seasoning mix
1 lb. 90% lean ground beef
1 red onion, diced
1 tbsp. cumin
1 tbsp. crushed red pepper
Salt + pepper to taste
What You’ll Do:
- In a large skillet brown ground beef. Once cooked, add in taco seasoning packet and water. Let simmer for about a minute.
- In a large pot, combine diced red onion, cumin, salt, pepper, and crushed red pepper with about a tablespoon of olive oil. Let the onions sweat down before combining other ingredients.
- Add in kidney beans, black beans, diced tomato, tomato sauce, chopped green chiles, and ground beef mixture. Top with the chicken broth.
- Let simmer for about 30 minutes, or until warm throughout.
- Serve up with non-fat plain Greek yogurt (high in protein and better for you than sour cream!), diced avocado, and a sprinkle of cheese.
What You’ll Need to Know:
Though this recipe has a lot of ingredients, you essentially just throw everything into a large pot and let it do its thing. The chiles and crushed red pepper are completely optional, but I like things spicy! This chili is not overwhelmingly spicy, but it does have a little bit of a kick to it. This recipe makes about 8 servings and is super easy to freeze and thaw for later. Even better, this recipe is pretty clean and definitely low in calories.
Without the added toppings (which are a great source of protein and healthy fats) – this chili fares pretty well in terms of nutrition facts.
Per 1 cup serving: 237 cal., 24g carb, 19g protein, 1g fat.
This chili was so good and I know that I will definitely be making it a bunch over the next few months.
Be on the lookout in the next few weeks for a vegetarian chili option that is equally as yummy.