Weeknight Chili
CALORIES: 462
PREP: 10 minutes
COOK: 30 minutes
This simple Weeknight Chili recipe is quick, easy, and full of amazing flavors. It's the ultimate comfort food and can be enjoyed all on its own or on top of delicious nachos.
Ingredients
| 2 tsp | oil |
|---|---|
| 1 lb | lean ground beef |
| 1 | yellow onion, diced |
| 2 | celery ribs, diced |
| 1 | red bell pepper, diced |
| 1 | garlic clove, minced |
| 2 tbsp | chili powder |
| 2 tsp | ground cumin |
| 1 tsp | dried oregano |
| 1 | 15-oz can kidney beans, drained and rinsed |
| 2 cups | tomato sauce |
| 2 cups | beef broth |
Salt and pepper to taste | |
| 1/4 cup | sour cream |
| 2 tbsp | chopped fresh chives |
Directions
In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the ground beef and cook, breaking it up with the side of your spoon, until it is no longer pink, 5 to 7 minutes. Add the onion, celery, and bell pepper. Cook, stirring occasionally, until the vegetables become tender, 3 minutes. Add the garlic, chili powder, cumin, and oregano and cook, stirring, for another minute. Add the kidney beans, tomato sauce, and beef broth and bring the mixture to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, for 15 to 20 minutes. Season with salt and pepper to taste.
Serve immediately topped with sour cream and fresh chives or store in the refrigerator for up to 3 days. This chili can also be frozen for up to 6 months.
| Per serving | |
|---|---|
| Calories (kcal) | 462 |
| Saturated fat (g) | 3.5 |
| Cholesterol (mg) | 72 |
| Sodium (mg) | 758 |
| Total Carbohydrate (g) | 52.3 |
| Dietary Fiber (g) | 12.9 |
| Total Sugars (g) | 7.2 |
| Protein (g) | 42.4 |
| Calcium (mg) | 97 |
| Iron (mg) | 20 |
| Potassium (mg) | 1721 |
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