46g Protein Chili
A big-batch beef chili with kidney beans, fire-roasted tomatoes and a cinnamon-spiced chili blend - 46g of protein per serving with Greek yogurt and cheese on top.
46g protein / serving
373 kcal / serving
30 min
Serves 6
Recipe from YouTube by Legion
Ingredients
- lean ground beef1000 g
- bay leavesa few
- chili powder45 ml (40 g)
- garlic powder15 ml (15 g)
- onion powder15 ml (15 g)
- cumin30 ml (25 g)
- cinnamon7.5 ml (5 g)
- fat-free Greek yogurtfor garnish (60 g)
- low-fat cheesefor garnish (30 g)
- green onionsfor garnish
- jalapenosfor garnish
- saltto taste
- black pepperto taste
- onion1 onion (150 g)
- garlic12 cloves (36 g)
- chicken broth2 cartons (1900 ml)
- kidney beans2 cans (800 g)
- roasted garlic tomato sauce1 jar (680 g)
- tomato paste80 g
Method
Brown the lean ground beef in a large pot over medium heat, seasoning with salt and pepper.
Add the chopped onion and minced garlic and cook until softened.
Stir in the tomato paste and all seasonings (chili powder, garlic powder, onion powder, cumin, cinnamon) and cook 1-2 minutes to bloom the spices.
Pour in the chicken broth, kidney beans, roasted garlic tomato sauce and bay leaves; stir well.
Bring to a simmer, cover and cook for 10 minutes.
Remove the bay leaves, taste and adjust salt and pepper.
Serve hot, garnished with fat-free Greek yogurt, low-fat cheese, green onions and jalapenos.