Black Bean Chili and Roasted Orange Peppers

This lean yet filling recipe won't derail your fitness or weight loss goals.

Black Bean Chili and Roasted Orange Peppers
 

When it comes to eating lean meats, particularly in this recipe, there are a few numbers you should keep in mind. For lean ground beef, look for 90% lean or above, also called “ground round.” Three ounces of 95% cooked lean ground beef contains 149 calories, 6 grams of fat, 3 grams of saturated fat, and 2 grams of monounsaturated fat.

And numbers aside, this hearty chili is tasty and perfect for making in big batches.

Nutrition (per 1½ cup serving)

Calories: 320; Total Fat: 5 grams; Protein: 35 grams: Carbohydrates: 35 grams; Fiber: 4 grams

Recipe and photo by Jamila Rene, M.S., R.D.N., of No Nonsense Nutritionist.

Prep time

15 min.

Cook time

80 min.

  • Oil spray
  • 1¼ lb extra lean ground beef
  • 2 (15-oz) cans black beans
  • 1 sweet onion, chopped
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • ½ tsp garlic powder
  • 1/8-1/4 tsp cayenne (depending on your spice preference)
  • 1 Tbsp unsweetened dark cocoa powder
  • 1 cup low-sodium broth
  • 2 orange bell peppers, sliced

p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Times; -webkit-text-stroke: #000000} span.s1 {font-kerning: none}

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.