Beef & Vegetable Chili

1 tsp olive oil

1 large onion, diced

1 cup carrot, large dice (about 2 carrots)

1 green pepper, deseeded, large dice

1 jalapeño pepper, deseeded, large dice

4 cloves garlic, diced

2 lbs lean ground beef

2 tbsp ground cumin

1 tsp smoked paprika

2 tsp garlic powder

1 28 oz. can of diced tomatoes, no salt added

2 15 1/4 oz. cans of kidney beans, drained & rinsed

2 vegetable or chicken stock, unsalted

Garnishes

2 tbsp 2% plain yogurt

2 tbsp reduced-fat shredded cheddar cheese

chopped green onions

chopped fresh cilantro

Heat oil in heavy large pot over medium-high heat.

Add onions and carrots, sauté until brown, about 6 minutes.

Add peppers and garlic, sauté 1 minute.

Add beef, sauté until brown, breaking it up as it cooks, about 6 minutes.

Add chili powder, cumin, garlic powder and paprika, then mix in tomatoes with juices, beans, and stock, bring to boil.

Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 20-30 minutes.

Ladle chili into bowls. Serve with garnishes.

Nutrition Facts

Serving Size 1 cup

Servings 0

Amount Per Serving
Calories 210Calories from Fat 2

% Daily Value *
Total Fat .3g1%

Saturated Fat 46.9g235%

Trans Fat 665g
Cholesterol 550mg184%
Sodium 665mg28%
Potassium 550mg16%
Total Carbohydrate 18.5g7%

Dietary Fiber 6.7g27%

Sugars 5g
Protein 21.2g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.