TRAINAI RECIPE · LUNCH
Beef and Black Bean Chili
Simmer uncovered to thicken; the black beans are already cooked.
- Prep
- 15 min
- Cook
- 25 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
584 kcal43.5 g protein59.6 g carbohydrate20.2 g fat19.2 g fiber
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 130 g 90% lean ground beef, raw
- 140 g black beans, cooked, drained and rinsed
- 200 g no-salt-added canned chopped tomatoes
- 100 g bell pepper
- 60 g onion
- 5 g olive oil
- 4 g ground cumin and paprika, equal parts
- 5 g garlic
- 100 g low-sodium vegetable broth (check allergens)
Ingredient notes
Includes animal protein.
Contains: celery. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Dice onion and pepper and mince garlic. Heat oil in a pot over medium heat.
- Add beef and onion. Break up beef and cook for 7–9 minutes until it reaches 71°C / 160°F.
- Add pepper, garlic and spices and cook 2 minutes. Stir in tomatoes, cooked beans and broth.
- Simmer partly covered for 15–20 minutes, stirring occasionally, until thickened.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
