Easy Beef Chili with Cilantro & Avocado
Servings 6
Calories 252kcal
Ingredients
- 1 lb lean grass fed beef
- 2 tbsp olive oil divided
- 1 red pepper diced
- 2 celery stalks diced
- 1 medium onion diced
- 3 cloves garlic minced
- 1 cup salsa
- 2 tbsp tomato paste
- 4 cups canned beans I used 1 kidney, 1 black
- 4 cups broth
- 3 tbsp chili powder
- 1 tbsp each smoked paprika & garlic powder
- ½ tbsp cayenne pepper optional
- 1 medium avocado sliced
- ¼ cup fresh cilantro chopped
- sea salt & fresh pepper to taste
Instructions
- Heat 1 tbsp of olive oil over medium heat. Add the beef and cook until fully browned with no pink. Strain the beef and set aside on a plate
- In the same pot, heat 1 tbsp of olive oil and add in the chopped veggies, sea salt & fresh pepper. Sauté until soft, about 5 minutes. Add in the garlic and stir until fragrant
- Add the beef back into the pot and sprinkle in the spices. Stir well
- Pour in the salsa, tomato paste, beans and broth, stir well and bring to a quick boil
- Lower the heat to medium low and simmer for 1-2 hours
- Garnish with fresh avocado slices and chopped cilantro
Nutrition
Calories: 252kcal | Carbohydrates: 14g | Protein: 18g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 1094mg | Potassium: 763mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2710IU | Vitamin C: 33mg | Calcium: 46mg | Iron: 3.2mg