Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories266.3 kcal (13%)
Total Fat7.9 g (11%)
Carbs26.6 g (10%)
Sugars11 g (12%)
Protein23.3 g (47%)
Sodium1462.5 mg (73%)
Fiber6 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 tablespoonolive oil
1yellow onion
medium, diced
1 pound90% lean ground beef
2 ½ tablespoonschili powder
2 tablespoonsground cumin
2 tablespoonsgranulated sugar
2 tablespoonstomato paste
1 tablespoongarlic powder
1 ½ teaspoonssalt
½ teaspoonground black pepper
¼ teaspoonground cayenne pepper
optional
1 ½ cupsbeef broth
1 x 15 ozcan petite diced tomatoes
1 x 16 ozcan red kidney beans
drained and rinsed
1 x 8 ozcan tomato sauce
Instructions
Step 1
Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
Step 2
Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
Step 3
Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
Step 4
Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
Step 5
Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
Step 6
Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
