This chili packs as much protein as it does flavor thanks to the beef, beans, and combination of spices. And if you’re looking to heat things up a bit, feel free to add a dash or two of cayenne pepper.
Recipe and photo courtesy of Jamila René Lepore, M.S., R.D.N. at No Nonsense Nutritionist.
Makes 5 servings
- Oil spray
- 1 1/4 lb extra-lean ground beef
- 2 cans black beans
- 1 sweet onion, chopped
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/8-1/4 tsp cayenne (depending on your spice preference)
- 1 Tbsp unsweetened dark cocoa powder
- 1 cup light low-sodium broth
- 2 orange bell peppers, sliced
How to make it
Heat a large pot to medium high, and lightly mist with oil.
Add onion and sauté until it starts to soften, about 2-3 minutes. Add meat, and cook until browned and heated through.
Meanwhile, puree 1 can of beans, and then add both cans to the pot.
Add spices, cocoa, and broth. Stir to combine.
Cover with lid. Bring to boil, and reduce to simmer for 1 hour.
Place sliced peppers on a foil-lined sheet pan, and broil on low for 5-10 minutes or until softened and lightly charred.
Serve chili in bowls, and top with orange peppers.