Texas chili
Texas chili
284kcal Per person
30g Protein
29g Carbs
5g Fat
12g Fiber
Ingredients
- ½ onion
- ½ chili pepper
- 1 bell pepper
- 2 tomatoes
- 4 ounces kidney beans (112 g)
- 3 ounces 96% lean ground beef (84 g)
- 1 clove garlic (5 g)
- 2 teaspoons paprika (ground spice) (4 g)
- 1 ½ teaspoon Italian seasoning (3 g)
- 1 tablespoon water (15 ml)
Preparing this recipe
- Coarsely chop the onion. Slice the chili pepper into rings, dice the bell pepper and cut the tomatoes into pieces. Rinse the kidney beans and drain in a colander.
- Heat a large pan without any fat. Add the ground meat and let some of the fat render out over low heat. Then, increase the heat and cook the meat, stirring, until it’s crumbly and crispy.
- Press the garlic over the meat and stir in the onion, chili pepper, bell pepper, tomato and paprika powder. Cook for 2 minutes.
- Add the beans, Italian herbs and some salt. If necessary, add a splash of water and let the chili simmer gently for 10 minutes.
Tip van FitChef
Add a few drops of Tabasco for an extra spicy chili.
