Healthy Beef Chili Recipe

Growing up in South Africa I never really knew about the dish, favoured by so many Americans, called Chili Con Carne. I used to think I was just making a savoury ground beef dish instead of traditional bolognaise, which meant I came out with some sort of hybrid of the two.

But now I know, the beauty, and deliciousness that goes into a cosy and warming (sometimes too warming if you drop an extra tablespoon of chili powder in on purpose by accident) bowl of chili. You can make chili with a variety of different proteins, white beans included, but I prefer ground turkey or beef.

chili-on-lap

Finding ground turkey in France (dinde hachΓ©e, which I pronounce dEEEnd instead of duhnd when asking a very perplexed young gentleman in our local Carrefour supermarket) is like finding the fountain of youth; when you find it you buy all their stock and freeze it.

So today’s recipe is made using lean beef, which is equally delicious.

Healthy Beef Chili

  • Servings: 4
  • Difficulty: easy
  • Print

A tasty, wholesome and healthier version of the favourite chili con carne.

chili

Ingredients

  • 350g lean ground beef
  • 1 400g tin tomatoes
  • 1 tbsp olive oil
  • 1/2 yellow onion, finely diced
  • 1 garlic clove, minced
  • 1 cup green beans, chopped
  • 150g red kidney beans, drained and rinsed
  • 120g sweetcorn
  • 1 red pepper, diced
  • 1tbsp tomato paste
  • 250ml beef or vegetable stock, low salt (I used homemade vegetable stock)
  • 1-2 tbsp chili powder
  • 2 tsp oregano
  • 2 tsp cumin
  • 1/2-1 tsp cayenne pepper
  • 1/2-1 tbsp turmeric (just because it’s so good for you)
  • Pinch salt
  • Black pepper

Directions

  1. Heat olive oil on medium heat, add onions. SautΓ© for 3 min
  2. Add garlic, green beans, red peppers and tomato paste, SautΓ© until onions are translucent
  3. Add beef and cook until no longer pink
  4. Add spices
  5. Add tomatoes, kidney beans, sweet corn and stock
  6. Bring to a boil, then reduce heat to a simmer
  7. Simmer for 45 minutes or until water has reduced and sauce is nice and thick.
  8. Serve with greek yoghurt with a squirt of lime juice, a tiny bit of strong cheddar, avocado and corn chips to scoop up the chili. (Optional)

Aproximate Calories without toppings: 285; With toppings: 479.

Protein 26.1g : Carbs 23.5g : Fat 7.3g (per serving)

 

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