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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 760 calories
  • 30 min
  • 4 servings

Ingredients

  • 1 avocado
  • 2 (14.5 oz) cans diced tomatoes
  • 4 cloves garlic
  • 2 jalapeño peppers
  • 2 (15 oz) cans kidney beans
  • 1 ½ lb lean ground beef
  • 1 medium red onion
  • 2 whole grain buns or rolls
  • black pepper
  • chili powder
  • cumin, ground
  • salt
  • virgin coconut oil

Instructions

  1. Heat a medium saucepan over medium heat.
  2. Peel and small dice onion. Peel and mince garlic. Wash, seed, and mince jalapeños.
    • 1 medium red onion
    • 4 cloves garlic
    • 2 jalapeño peppers
  3. Coat bottom of saucepan with oil. Add onion and jalapeños. Stirring frequently, cook until softened, 3-4 minutes.
    • 1 tbsp virgin coconut oil
  4. Drain and rinse beans.
    • 2 (15 oz) cans kidney beans
  5. Add garlic, chili powder, and cumin to saucepan. Stir and cook for 30 seconds.
    • 2 tbsp chili powder
    • 2 tsp cumin
  6. Add beef and, breaking apart with a spoon, cook until crumbly and browned, 2-3 minutes.
    • 1 ½ lb lean ground beef
  7. Add beans, tomatoes, salt, and pepper. Bring to a boil. Reduce heat to a simmer and cook until chili thickens, about 10 minutes.
    • 2 (14.5 oz) cans diced tomatoes
    • ½ tsp salt
    • ½ tsp black pepper
  8. Halve and pit avocado; scoop out and medium dice the flesh.
    • 1 avocado
  9. Toast bread if desired.
    • 2 whole grain buns or rolls
  10. To serve, place chili in a bowl and garnish with avocado. Enjoy with bread!

Nutrition per Serving

Calories
760
Fat
40g
Net Carbs
37g
Protein
49g

Cookware

  • can opener
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • measuring spoons
  • medium saucepan
  • stirring spoon
  • toaster (optional)