READY IN: 40mins

INGREDIENTS

  • 1tablespoonolive oil
  • 1mediumyellow onion, diced
  • 1lb90% lean ground beef
  • 2 12 tablespoonschili powder
  • 2tablespoonsground cumin
  • 2tablespoonsgranulated sugar
  • 2tablespoonstomato paste
  • 1tablespoongarlic powder
  • 1 12 teaspoonssalt
  • 12 teaspoonground black pepper
  • 14 teaspoonground cayenne pepper
  • 1 12 cupsbeef broth
  • 15ounces petite diced tomatoes
  • 16ouncesred kidney beans, rinsed and drained
  • 8ouncestomato sauce
  • NUTRITION INFO

    Serving Size: 1 (359) g

    Servings Per Recipe:6

    Calories: 326

    Calories from Fat 103 g 32 %

    Total Fat 11.5 g 17 %

    Saturated Fat 3.7 g 18 %

    Cholesterol 49.1 mg 16 %

    Sodium 1161.3 mg 48 %

    Total Carbohydrate32.9 g 10 %

    Dietary Fiber 9.1 g 36 %

    Sugars 9.7 g 38 %

    Protein 25 g 50 %

    DIRECTIONS

  • Add the olive oil to a large soup pot and place it over medium-high heat for two minutes.Add the onion and cook for 5 minutes, stirring occasionally.
  • Add the ground beef to the pot.Break it apart with a wooden spoon.Cook for 6 to 7 minutes, until the beef is browned, stirring occasionally.
  • Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne.Stir until well combined.
  • Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce.Stir well.
  • Bring the liquid to a low boil.Then, reduce the heat (low to medium-low).Gently simmer the chili uncovered for 20 to 25 minutes, stirring occasionally.
  • Remove the pot from the heat.Let the chili rest for 5 to 10 minutes before serving.
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