Fully Loaded Chili

20 40 633
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 8
Fully Loaded Chili
Health Highlights

Ingredients


1 1/2 tbsp Cumin seeds
1/2 cup Extra virgin olive oil
2 medium White onion (diced)
3 clove(s) Garlic (minced)
1 medium pepper(s) Jalapeno pepper (finely diced)
2 tbsp Chili powder
454 gm Beef, ground, lean
2 cup Portobello mushroom (finely chopped)
3 medium Zucchini (grated)
2 potato Potato (diced)
2 1/4 cup Black beans, raw (soaked & cooked)
1/2 cup Red kidney beans, raw (soaked & cooked)
4 cup Water
2 can(s) (14oz) Diced tomatoes, low sodium, canned
1/2 bunch Cilantro (coriander)
2 bunch Kale (finely chopped)
2 cup Frozen yellow corn kernels
1 pinch Salt and pepper (to taste)
8 tbsp Greek yogurt, plain, 2% M.F. (for garnish)
1/4 cup Cilantro (coriander) (chopped, for garnish)

Instructions


  1. In a large pot, add the potato, kale, zucchini, black beans, kidney beans, tomatoes, water, sea salt, and cilantro to the beef mixture.
  2. Cover with a lid, reduce heat to low, and cook for 20—25 minutes, or until potatoes are tender.
  3. Stir in the corn and season well with salt and pepper.
  4. Garnish each portion with a 1 tbsp of Greek yogurt and some chopped cilantro. Enjoy!

Advanced Preparation

1 - 3 days prior [optional], Beef, ground, lean 454 gm
Instructions:

To make the beef: Toast cumin seeds in a dry soup pot on medium heat, for 2 minutes until the aroma is strong. Set aside.
Brown the beef in a large pan. Add in diced mushroom and cook for 3-5 minutes. Add the cumin seeds, olive oil, chili powder, onion, and jalapeño. Stir consistently until the onion is golden and translucent. Add the garlic and cook for a minute until fragrant. Store in glass Tupperware in the fridge,

1 - 3 days prior, Black beans, raw 2 1/4 cup
Instructions:

Place the beans in a bowl and cover with plenty of water. Let soak for at least 8 hours, or overnight. Drain and rinse well. Place in a large pot, cover with water, bring to a boil and reduce to simmer with the lid on for about 50 minutes. Drain and store in a glass Tupperware in the fridge.

1 - 3 days prior, Red kidney beans, raw 1/2 cup
Instructions:

Place the beans in a bowl and cover with plenty of water. Let soak for at least 8 hours, or overnight. Drain and rinse well. Place in a large pot, cover with water, bring to a boil and reduce to simmer with the lid on for about 50 minutes. Drain and store in a glass Tupperware in the fridge.


Nutrition Facts

Per Portion

Calories 633
Calories from fat 233
Calories from saturated fat 53
Total Fat 25.9 g
Saturated Fat 5.9 g
Trans Fat 0.3 g
Polyunsaturated Fat 3.6 g
Monounsaturated Fat 14.0 g
Cholesterol 35 mg
Sodium 212 mg
Potassium 2686 mg
Total Carbohydrate 75 g
Dietary Fiber 22.9 g
Sugars 10.0 g
Protein 37 g

Dietary servings

Per Portion


Meat 0.6
Meat Alternative 1.7
Vegetables 8.0

Energy sources


Pygal40%463.40005182518536167.714585296235737%336.0664040270035270.959868647079123%321.4665459116829129.6249493117529740%37%23%CarbohydratesFatProtein

Meal Type(s)





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