WHY IT’S LIGHT For beefy taste without excess fat, use ground sirloin instead of chuck. This chili is also bulked up with extra portions of beans and tomatoes. Briefly cooking the cocoa, chili powder, and tomato paste before adding the beef helps intensify their flavors.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
In a large, heavy-bottomed saucepan, heat oil over medium-high. Add onion and garlic, and season with salt and pepper. Cook, stiring frequently, until softened, 3 to 5 minutes.
Step 2
Add tomato paste, chili powder, and cocoa powder. Cook, stirring, until mixture is fragrant, about 1 minute. Add beef and cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes.
Step 3
Add tomatoes (with their juice) and beans. Bring to a boil over high heat; reduce to a simmer, and cook until chili is slightly thickened, 10 to 15 minutes. Serve with toppings, as desired.
nutrition information
Step 4
(Per Serving)
Step 5
Calories: 221
Step 6
Fat: 7g (1.9g Saturated Fat)
Step 7
Protein: 20.7g
Step 8
Carbohydrates: 22.9g
Step 9
Fiber: 5.5g
