Smoked Paprika Beef Chili

Rich lean ground beef simmered with roasted poblano peppers, pinto beans, and crushed tomatoes, served with warm crusty bread.

• Prep: 15 min
• Cook: 35 min
• Total: 50 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• High-Protein
• High-Fiber
• Low-Calorie
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sugar
• Low-Saturated-Fat
• Low-Fat
• Low-Sodium
• Low-Cholesterol

Tags

• one-pot
• comfort food
• healthy
• spicy
• smoky

Ingredients

• 1 pound lean ground beef (93% lean)
• 2 poblano peppers (medium, seeded and diced)
• 1 yellow onion (medium, diced)
• 1 can canned pinto beans (drained and rinsed)
• 1 can canned crushed tomatoes
• 1 cup low-sodium beef broth
• 1 tablespoon smoked paprika
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 4 slice whole-wheat sourdough bread (toasted)

Instructions

1. Heat a Dutch oven or heavy pot over medium-high heat. Add the lean ground beef and cook for 6 minutes, breaking apart with a wooden spoon, until browned and cooked to 160 degrees Fahrenheit.
2. Add the diced poblano peppers, yellow onion, smoked paprika, chili powder, garlic powder, and kosher salt. Sauté for 5 minutes until the vegetables soften and spices become fragrant.
3. Stir in the canned crushed tomatoes, drained pinto beans, and low-sodium beef broth. Bring the chili to a rolling boil.
4. Reduce heat to low, cover partially, and simmer gently for 25 minutes, stirring occasionally, until thick and hearty.
5. Ladle the hot chili into four deep bowls and serve with a slice of warm toasted sourdough bread.

Notes

Chili flavors deepen significantly after resting overnight in the refrigerator.

Nutrition (per serving)

• Calories: 410
• Protein: 36 g
• Carbohydrates: 46 g
• Fat: 9 g
• Fiber: 10 g
• Sodium: 490 mg
• Saturated Fat: 3 g
• Sugar: 5 g
• Cholesterol: 65 mg