Chili

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Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 2 servings
Calories: 468kcal

Ingredients

  • 1/4 cup Brown rice
  • 1 tbsp Extra-virgin olive oil
  • 2 tbsp Red onion diced, save some for garnish if desired
  • 1/4 cup Green bell pepper seeded and diced
  • 3 cloves Garlic minced
  • 6 oz Ground beef
  • 1/4 tsp Chili powder use more or less depending on spice preference
  • 1/4 tsp Ground cumin
  • 1/2 tsp Paprika
  • 3 cups Chicken broth
  • 1 tbsp Tomato paste
  • 1/4 cup Red kidney beans optional (sub black beans)
  • 1/4 cup Cheddar cheese shredded
  • 1 tbsp Scallions garnish
  • Jalapeño pepper sliced for garnish

Instructions

  • Cook the rice according to the instructions on the package. Drain well and set aside.
  • In a large pot over medium heat, Once hot, add the oil. Saute the onions, peppers, garlic, until softened. Crumble in the beef, along with the chili powder, cumin, and paprika; brown the ground beef while breaking it up into smaller pieces with a spatula.
  • Stir in chicken broth, tomato, paste, and beans. Season with salt and pepper. Cover with a lid and simmer for 25-30 minutes. Taste and adjust the seasoning with salt and pepper or additional spices if needed.
  • Portion the chili and spread the cheese over top, allow the cheese to melt from the heat of the chili. Top with rice, scallions, and jalapeno.

Nutrition

Calories: 468kcal | Carbohydrates: 26g | Protein: 23g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1528mg | Potassium: 543mg | Fiber: 2g | Sugar: 4g | Vitamin A: 694IU | Vitamin C: 19mg | Calcium: 159mg | Iron: 3mg

Chili

No ratings yet
Prep Time 15 minutes
Cook Time 40 minutes
Servings 2 servings
Calories 468 kcal

Ingredients
 
 

  • 1/4 cup Brown rice
  • 1 tbsp Extra-virgin olive oil
  • 2 tbsp Red onion diced, save some for garnish if desired
  • 1/4 cup Green bell pepper seeded and diced
  • 3 cloves Garlic minced
  • 6 oz Ground beef
  • 1/4 tsp Chili powder use more or less depending on spice preference
  • 1/4 tsp Ground cumin
  • 1/2 tsp Paprika
  • 3 cups Chicken broth
  • 1 tbsp Tomato paste
  • 1/4 cup Red kidney beans optional (sub black beans)
  • 1/4 cup Cheddar cheese shredded
  • 1 tbsp Scallions garnish
  • Jalapeño pepper sliced for garnish

Instructions
 

  • Cook the rice according to the instructions on the package. Drain well and set aside.
  • In a large pot over medium heat, Once hot, add the oil. Saute the onions, peppers, garlic, until softened. Crumble in the beef, along with the chili powder, cumin, and paprika; brown the ground beef while breaking it up into smaller pieces with a spatula.
  • Stir in chicken broth, tomato, paste, and beans. Season with salt and pepper. Cover with a lid and simmer for 25-30 minutes. Taste and adjust the seasoning with salt and pepper or additional spices if needed.
  • Portion the chili and spread the cheese over top, allow the cheese to melt from the heat of the chili. Top with rice, scallions, and jalapeno.

Nutrition

Calories: 468kcalCarbohydrates: 26gProtein: 23gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 82mgSodium: 1528mgPotassium: 543mgFiber: 2gSugar: 4gVitamin A: 694IUVitamin C: 19mgCalcium: 159mgIron: 3mg
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