Garden Beef Chili

This veggie-packed chili is high in protein and fiber, making it a satisfying, low-fat meal that supports muscle recovery and digestion.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 3/4 pound lean ground beef (10% fat) · 474 kcal in the whole recipe
• 1/2 cup green pepper, chopped · 16 kcal in the whole recipe
• 1/2 large onion, chopped · 28 kcal in the whole recipe
• 1/2 cup celery, chopped · 8 kcal in the whole recipe
• 2/3 cup canned low-sodium kidney beans, drained and rinsed · 193 kcal in the whole recipe
• 1/2 cup sweet corn · 59 kcal in the whole recipe
• 1 can (8 oz) low-sodium tomato sauce · 50 kcal in the whole recipe
• 1 cup fresh tomatoes, chopped · 17 kcal in the whole recipe
• 1 dash black pepper
• 1/2 teaspoon garlic powder
• 2 teaspoons chili powder

Method

1. Brown the ground beef in a large skillet over medium-high heat, stirring to break it into pieces. Drain the fat and rinse the meat with hot water to remove excess grease.

   

2. Return the beef to the skillet, add the chopped green pepper, onion, and celery, and cook for about 5 minutes until the vegetables begin to soften.

   

3. Stir in the kidney beans, corn, tomato sauce, chopped fresh tomatoes, black pepper, garlic powder, and chili powder.

   

4. Reduce the heat to low, cover, and simmer for 20 minutes to let the flavors blend. Serve hot in bowls.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.