By michelle s
Heat olive oil in a medium-sized pot over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
Add the lean ground beef to the pot. Cook until browned, breaking it up with a wooden spoon, about 6-7 minutes.
Stir in kidney beans, black beans, and diced tomatoes. Mix well to combine with the beef and onions.
Add chili spices, salt, black pepper, and garlic powder to the pot. Stir until the spices are evenly distributed.
Pour in 1/2 cup of water. Bring the mixture to a simmer and let it cook for 15 minutes, stirring occasionally.
Taste and adjust seasoning if necessary. Simmer for an additional 5 minutes if needed, until the flavors meld together.
Serve hot over cooked brown rice, dividing the rice evenly among bowls before topping with the chili.
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This Main Course Chili Beef recipe is ready in 45 minutes and features lean ground beef (90% lean), kidney beans, drained and rinsed, black beans, drained and rinsed and other delicious ingredients. Contains 450 calories total.
Heat olive oil in a medium-sized pot over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
Add the lean ground beef to the pot. Cook until browned, breaking it up with a wooden spoon, about 6-7 minutes.
Stir in kidney beans, black beans, and diced tomatoes. Mix well to combine with the beef and onions.
Add chili spices, salt, black pepper, and garlic powder to the pot. Stir until the spices are evenly distributed.
Pour in 1/2 cup of water. Bring the mixture to a simmer and let it cook for 15 minutes, stirring occasionally.
Taste and adjust seasoning if necessary. Simmer for an additional 5 minutes if needed, until the flavors meld together.
Serve hot over cooked brown rice, dividing the rice evenly among bowls before topping with the chili.
Calories per Serving: 450
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