- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 jalapeño pepper (seeds removed, minced)
- 1 lbs lean ground beef
- 1 (15.5 oz) can low-sodium kidney beans (rinsed and drained)
- 1 (15 oz) can low-sodium cannellini or great northern beans (rinsed and drained)
- 1 (15.5 oz) can low-sodium black beans (rinsed and drained)
- 1 (14.5 oz) can no-added-salt roasted diced tomatoes
- 1 (6-oz) can low-sodium tomato paste
- 1 cup low-sodium beef broth
- 2 tablespoons chili powder
- 2 teaspoons ground oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon stevia brown sugar blend
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
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Heat the olive oil in a medium pot over medium heat. When the oil is shimmering, add the onion, garlic, and jalapeño and cook until the onion is translucent and the garlic is fragrant, 3 minutes.
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Add the ground beef and cook until browned, 8 minutes, breaking up the pieces while cooking.
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Add the remaining ingredients to the pot and stir. Raise the heat to high and bring the mixture to a boil. Then lower the heat to medium-low and simmer, covered, until the beef is cooked through and the flavors combine, 30 minutes. Stir occasionally during cooking time.
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Remove the chili from the heat and allow to cool for 10 minutes before serving.
Serving Size 1 cup (Recipe makes 8 servings)
- Calories 290
- Total Fat 8g
- Saturated Fat 2.3 g
- Trans Fat 0.2g
- Cholesterol 35mg
- Sodium 180mg
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Total Carbohydrate 34g
- Dietary Fiber 9g
- Total Sugars 7g
- Added Sugars 0g
- Protein 22g
- Potassium 1120mg
- Phosphorus 300mg
Recipe Courtesy of Diabetes Food Hub