15-Minute Beef Chili
836
Calories
86g
Protein
64g
Carbs
25g
Fat
A fast weeknight chili of browned beef and kidney beans in a spiced tomato base. Adapted for everyday customers.
Protein 86g · Carbs 64g · Fat 25g
10 min
Prep
30 min
Cook
$4
Per Plate
836
Calories
What You Need
- 1/2 lb ground beef
- 1 cup kidney beans
- 1.5 cups cooked tomato (from about 2 cups diced)
- 1 cup cooked mushrooms (from about 2 cups raw sliced)
- 1 cup cooked zucchini (from about 1.5 cups raw, one medium zucchini)
- 1/2 cup cooked onion (from half a small onion, diced)
- 1 tbsp chili powder
- 1 lb ground beef
- 2 cup kidney beans
- 3 cups cooked tomato (from about 2 cups diced)
- 2 cup cooked mushrooms (from about 2 cups raw sliced)
- 2 cup cooked zucchini (from about 1.5 cups raw, one medium zucchini)
- 1 cup cooked onion (from half a small onion, diced)
- 2 tbsp chili powder
- 1 1/2 lb ground beef
- 3 cup kidney beans
- 4 1/2 cups cooked tomato (from about 2 cups diced)
- 3 cup cooked mushrooms (from about 2 cups raw sliced)
- 3 cup cooked zucchini (from about 1.5 cups raw, one medium zucchini)
- 1 1/2 cup cooked onion (from half a small onion, diced)
- 3 tbsp chili powder
- 2 lb ground beef
- 4 cup kidney beans
- 6 cups cooked tomato (from about 2 cups diced)
- 4 cup cooked mushrooms (from about 2 cups raw sliced)
- 4 cup cooked zucchini (from about 1.5 cups raw, one medium zucchini)
- 2 cup cooked onion (from half a small onion, diced)
- 4 tbsp chili powder
Before You Start
Dice the onion and zucchini, slice the mushrooms, drain the beans, and set a spoon and cup ready to lift off the fat once the beef browns.
How To Make It
- Warm a large pot over medium heat, add the onion and mushrooms, and cook, stirring, 5 to 6 minutes, until softened and the mushrooms give up their liquid.
- Add the ground beef and cook, breaking it up, 5 to 6 minutes, until no pink remains and it reaches 160°F, then spoon off the fat so the chili does not go greasy.
- Stir in the tomato, zucchini, kidney beans, and chili powder, adding a splash of water if it looks dry.
- Bring it to a gentle boil, then lower the heat and simmer, stirring now and then, 15 to 20 minutes, until it thickens and the zucchini is tender.
- Taste, add salt if it needs it, and serve hot.
Fix It: If it is too thin, simmer a few extra minutes uncovered; if it is too thick, loosen it with a splash of water.
Microwave
- Add the ingredients you would cook together to a microwave safe bowl along with their liquid.
- Cover loosely and microwave in one minute bursts, stirring between each, until hot through.
- Let it stand for a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories836
- Protein86g
- Carbs64g
- Fat25g
- Fiber20g
- Sodium176mg
Bonus Benefits
- A Healthy Weight
- Steady Energy
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Red Meat: iron and protein, reported to rebuild iron and keep you full.
Beans: plant protein and fiber, reported to keep you full and feed your gut.
Red Meat: iron and protein, reported to rebuild iron and keep you full.
Beans: plant protein and fiber, reported to keep you full and feed your gut.
Tools For This Recipe
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