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Chili with Chips and Guacamole

Prep Time 25 minutes
Cook Time 40 minutes
Servings 2
Calories 834kcal

Ingredients

Chili

  • 1 TBSP Extra-virgin olive oil
  • 8 oz Ground beef
  • 1/2 Onion finely chopped
  • 1/2 TBSP Garlic minced
  • 1/2 Jalapeño pepper diced (adjust to your spice preference)
  • 1/2 Red bell pepper cut into 1/2-inch cubes
  • 1 tsp Paprika
  • 1/2 tsp Ground cumin
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Cayenne pepper optional
  • 7 oz Red kidney beans drained and rinsed
  • 7 oz Black beans drained and rinsed
  • 7 oz Fire-roasted tomatoes
  • 1 cup Water
  • Cheddar cheese shredded for garnish

Chips and Guacamole:

  • 1 Avocado
  • 1/4 cup Tomatoes diced
  • 2 tsp Fresh cilantro chopped
  • 1 TBSP Lime juice
  • 1/4 tsp Garlic powder
  • Salt to taste
  • Black pepper to taste
  • 4 oz Tortilla chips

Cucumber Water

  • 24 oz Water
  • 8 slices Cucumber
  • Ice cubes
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above
  • Heat the olive oil in a skillet over medium-high heat for 2 minutes until it sizzles. Add the ground beef and cook evenly until browned, breaking it up into small pieces, about 5-7 minutes.
  • Add the onion, garlic, jalapeño, and red bell pepper to the skillet. Sauté until fragrant and tender, about 2-3 minutes.
  • Stir in the paprika, ground cumin, salt, and cayenne pepper (if using) until well combined. Add the kidney beans, black beans, tomatoes, and water.
  • Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 30 minutes. You can simmer for longer to develop deeper flavors if desired.
  • Make the Guacamole: In a bowl, mash the avocado; add diced tomatoes, chopped cilantro, lime juice, garlic powder, salt, and pepper. Mix well until all ingredients are combined and the guacamole reaches your desired consistency. Place in the refrigerator until ready to serve.
  • Mix together the cucumber and water. Allow to infuse for about 10 minutes. Serve over ice.
  • Taste the chili and adjust the seasoning with salt and pepper as needed.
  • Serve chili with chips and guac and cucumber water. Add shredded cheddar cheese on top of the chili for garnish if desired.

Nutrition

Calories: 834kcal | Carbohydrates: 90g | Protein: 40g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1343mg | Potassium: 1274mg | Fiber: 20g | Sugar: 8g | Vitamin A: 2179IU | Vitamin C: 53mg | Calcium: 209mg | Iron: 8mg