Beef and Black Bean Chili Bowls

Name: Beef and Black Bean Chili Bowls
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1.25 pound ground beef (90/10 or leaner); 1 yellow onion (medium, chopped); 2 clove garlic (minced); 1 red bell pepper (chopped); 1 can diced tomatoes (14.5 ounces, undrained); 1 can black beans (15 ounces, rinsed and drained); 1 cup beef broth; 2 tablespoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.5 cup fresh cilantro (chopped); 1 avocado (diced); 1.5 cup frozen corn (thawed); 3 ounce tortilla chips (baked for lower fat)

A rich and hearty chili featuring lean ground beef, tender black beans, and a medley of savory spices, served in a bowl with corn, avocado, and crunchy tortilla chips.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 6
Cuisine: Mexican
Difficulty: Easy
Cost: $3.57/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
1.25 pound ground beef (90/10 or leaner)
1 yellow onion (medium, chopped)
2 clove garlic (minced)
1 red bell pepper (chopped)
1 can diced tomatoes (14.5 ounces, undrained)
1 can black beans (15 ounces, rinsed and drained)
1 cup beef broth
2 tablespoon chili powder
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.5 teaspoon salt
0.25 teaspoon black pepper
0.5 cup fresh cilantro (chopped)
1 avocado (diced)
1.5 cup frozen corn (thawed)
3 ounce tortilla chips (baked for lower fat)

Instructions

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
Add the chopped yellow onion, minced garlic, and chopped red bell pepper to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened.
Stir in the diced tomatoes, black beans, low-sodium beef broth, chili powder, ground cumin, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes to allow the flavors to meld, stirring occasionally.
Stir in the thawed frozen corn during the last 5 minutes of cooking.
Divide the chili into bowls. Top each serving with diced avocado and a sprinkle of fresh cilantro, if desired. Serve with a side of baked tortilla chips for dipping.

Notes

For an extra kick, add a pinch of red pepper flakes with the spices. Leftovers are excellent and can be refrigerated for up to 4 days.

Nutrition (per serving)

Calories: 480
Protein: 40.5 g
Carbohydrates: 44.1 g
Fat: 17.5 g
Fiber: 12.8 g
Sodium: 720 mg
Saturated Fat: 5.8 g
Sugar: 8.7 g
Cholesterol: 78 mg