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This recipe is packed with nutrients, and sure to keep you satiated. For the tomato juice I use Spicy Organic Very Veggies juice. And I like to add more than 1 cup because I like a more of a broth base in my chili. I like to make it at the beginning of the week and have leftovers at lunch time!
1 LB. GROUND BEEF (OPTIONAL for vegetarian and plant-based)
1 CAN KIDNEY BEANS, RINSED
1 CAN BLACK BEANS, RINSED
1 CAN DICED TOMATOES
1/2 ONION, DICED
1 RED PEPPER, DICED
3 CLOVES GARLIC, MINCED
1 CUP VEGETABLE BROTH
1 CUP TOMATO JUICE
1 TBSP OLIVE OIL
2 TBSP CHILI POWDER
1/2 TSP CUMIN
1 TSP PAPRIKA
Step 1
In deep skillet add olive oil, garlic, red peppers and onion. Cook until onions are translucent. Remove from skillet, set aside.
Step 2
Cook ground beef in skillet.
Step 3
Add chili powder and mix with ground beef. Add remaining ingredients, including the onion mix. Simmer covered for 30 minutes. Makes 8 servings.
PREP VARIATIONS:
V- to make this vegetarian omit the ground beef.
GF – this meal is gluten free. Make sure to read the label on the beans.
Servings: 4
Nutrition per Serving: Calories 228, Fat 6g, Carbs 21g, Fiber 7g, Sugars 4g, Protein 24g
