This chili totally hit the spot! It was so lean but super filling. I really wish I would have added a dash of hot sauce when I ate it because that would be so yummy and make it even more filling. I'll definitely do that for lunch tomorrow. I use nopales instead of bell peppers. It's only 42 calories for 3 cups, only 3 carbs once you subtract the fiber, 3 grams sugar, and 3.3 grams protein. It's truly a wonder food, and living so close to the border I can always find nopales at the grocery store. These are also delicious in enchiladas, breakfast burritos, or even raw in green smoothies!
- 400 grams 96/4 ground beef (498 cals)
- ~ 1/2 white onion, chopped (96 cals)
- 1/2 ounce minced garlic (20 cals)
- 28 ounce can crushed tomatoes, San Marzano preferably (150 cals)
- 1 small jalapeno, seeded and diced (4 cals)
- 2.5-3 cups nopales (fresh, not the jarred variety) (35 cals)
- 1/2 cup Swanson 99% Fat Free Chicken Broth (2.5 cals)
- to taste: garlic powder, onion powder, chili powder, cayenne pepper, salt, pepper, etc.
Season and brown the beef over medium-high heat until nicely cooked and crisped, remove from pan and set aside. Be sure to drain any excess fat from the pan and the beef. In the same pan saute the onion and garlic on medium-low heat until softened, be careful not to burn the garlic. You can cook the garlic and onions with the beef if you don't need to drain the fat from the pan. I added a tsp. of broth while it simmered as well as salt and pepper (to taste). Add the nopales and cook down until most of the liquid has evaporated. Transfer the veggies and beef into a large pot and add in the remaining chicken broth and the tomatoes. Bring up to a simmer then reduce heat to low and simmer about about 30-45 minutes. Be sure to taste along the way, especially when it's getting close to being finished. It's easy to add flavor with pepper and garlic/onion powder without having to add a ton of salt! Serve hot with a dash of hot sauce if you'd like. Enjoy!