Beef and Bean Chili Bowls

Name: Beef and Bean Chili Bowls
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound ground beef (90/10 or leaner); 1 yellow onion (diced); 1 red bell pepper (cored and diced); 2 clove garlic (minced); 2 tablespoon chili powder (salt-free); 1.5 teaspoon ground cumin; 1 can diced tomatoes (no-salt-added, undrained); 1 can black beans (no-salt-added, rinsed and drained); 1.25 cup beef broth (salt-free); 0.5 cup brown rice (cooked); 0.25 teaspoon black pepper; 0.25 teaspoon salt

A quick-cooking, flavorful chili made with lean ground beef, black beans, diced tomatoes, and bell peppers, perfectly spiced and served over fluffy brown rice.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $3.92/serving

Dietary

High-Protein
Nut-Free
Dairy-Free
Gluten-Free
Low-Sugar
Low-Calorie

Ingredients

1 tablespoon olive oil
1 pound ground beef (90/10 or leaner)
1 yellow onion (diced)
1 red bell pepper (cored and diced)
2 clove garlic (minced)
2 tablespoon chili powder (salt-free)
1.5 teaspoon ground cumin
1 can diced tomatoes (no-salt-added, undrained)
1 can black beans (no-salt-added, rinsed and drained)
1.25 cup beef broth (salt-free)
0.5 cup brown rice (cooked)
0.25 teaspoon black pepper
0.25 teaspoon salt

Instructions

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add 1 pound lean ground beef and cook for 5-7 minutes, breaking it up with a spoon, until browned. Drain any excess fat.
Add 1 diced yellow onion, 1 diced red bell pepper, and 2 minced cloves garlic to the pot. Cook for 5 minutes, stirring occasionally, until vegetables soften.
Stir in 2 tablespoons salt-free chili powder and 1 1/2 teaspoons ground cumin. Cook for 1 minute more, stirring until fragrant.
Add 1 can diced tomatoes (undrained), 1 can black beans (rinsed), and 1 1/4 cups salt-free beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 5-7 minutes to allow flavors to meld.
Remove lid, stir in 1/4 teaspoon black pepper. Taste and add 1/4 teaspoon salt if desired, to taste. Serve hot over 1/2 cup cooked brown rice per serving.

Notes

Chili flavors deepen beautifully with time, making this an excellent option for meal prepping. Enjoy with a dash of your favorite low-sodium hot sauce if you like a little extra kick.

Nutrition (per serving)

Calories: 424
Protein: 32.2 g
Carbohydrates: 37 g
Fat: 15.5 g
Fiber: 7.7 g
Sodium: 1007 mg
Saturated Fat: 5 g
Sugar: 7.7 g
Cholesterol: 73 mg