Chili Con Carne
Allow about 1 hr for this Mexican soup, which makes 6 servings. It is built around ground beef, kidney beans and canned diced tomatoes. The cooking is mostly simmering. With 32 g of protein per serving (about 450 calories), it is a filling option.
- Total time
- 1 hr
- Servings
- 6
- Difficulty
- Medium
- Calories
- 450 kcal
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Ingredients
For 6 servings
- 700 gground beef
- 400 gkidney beans
- 400 gcanned diced tomatoes
- 1onion
- 2bell peppers
- 4 clovesgarlic
- 3 tbspchili powder
- 2 tspground cumin
- 1 tspsmoked paprika
- 2 tbsptomato paste
- 250 mlbeef broth
- 2 tbspolive oil
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, for 6 minutes until browned. Drain excess fat.
- Dice the onion and bell pepper, mince the garlic. Add to the pot and cook for 5 minutes until softened. Stir in the chili powder, ground cumin, and smoked paprika, cooking for 1 minute until fragrant.
- Add the tomato paste and stir for 30 seconds. Pour in the canned diced tomatoes and beef broth. Add the drained kidney beans. Stir everything together.
- Bring to a boil, then reduce heat to low. Simmer uncovered for 35 minutes, stirring occasionally, until the chili has thickened. Serve in bowls with your favorite toppings.
Nutrition per serving
- Calories
- 450 kcal
- Protein
- 32 g
- Fat
- 20 g
- Carbs
- 35 g
Approximate values for one serving.
About this recipe
- Cuisine: Mexican
- Dish type: Soup
- In cookbook: Soups, Stews & Chilis
