This hearty bowl has some kick from two different types of chili powder, plus crushed red pepper. And it’s fiber-packed! Make a batch for your Super Bowl bash or post-sledding party.
1 tablespoon olive oil
1 large onion, chopped
1 tablespoon minced garlic
1 pound lean ground beef or bison
3 tablespoons unsweetened cocoa
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon chipotle chile powder
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper
2 green bell peppers, seeded and chopped
2 (15-ounce) cans low-sodium diced tomatoes in juice
1 (15-ounce) can kidney beans
1 (15-ounce) can black beans
1/4 cup chopped fresh cilantro
2 tablespoon tablespoons diced red onion
Light sour cream (optional)
Calories per serving 355
Fat per serving 11.1g (sat 3.6g, mono 5g, poly 0.9g)
Cholesterol per serving 49mg
Protein per serving 27g
Carbohydrate per serving 38g
Sugars per serving 7g
Fiber per serving 11g
Sodium per serving 624mg
How to Make It
Heat oil in a large stockpot over medium-high heat. Add onion and cook until softened, 6–7 minutes. Add garlic and cook 1 minute. Add beef and cook, breaking up with a spoon, until just cooked through, 5 minutes. Add cocoa, chili powder, cumin, chipotle powder, salt, pepper, and crushed red pepper, and cook for 1 minute until fragrant. Add bell peppers, tomatoes, and beans, and bring to a boil. Cover, reduce heat, and simmer until liquid is absorbed, 40–45 minutes.
Divide among 6 bowls and garnish with cilantro, onion, and sour cream, if desired.
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