Gluten-Free Chili

• servings: 6 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

1 tablespoon olive oil

1 yellow onion (medium, diced)

1 1/2 pounds ground beef (90% lean)

1 1/2 tablespoons chili powder

2 tablespoons ground cumin

1 tablespoon dried oregano

1 tablespoon garlic powder

2 tablespoons brown sugar

2 tablespoons tomato paste

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1 1/2 cups beef broth (gluten-free)

1 15 ounce diced tomatoes (can)

1 16 ounce red kidney beans (can, drained and rinsed)

1 16 ounce pinto beans (can, drained and rinsed)

1 8 ounce tomato sauce (can)

Directions

Add the olive oil and chopped onions to a large soup pot and cook over medium-high heat for 2-5 minutes, stirring occasionally.

Add the ground beef to the pot with the onions. Use a wooden spoon to break the meat apart, into smaller crumbles, stirring occasionally. Cook the meat for 6-7 minutes, until it is browned.

Add the chili powder, cumin, oregano, brown sugar, tomato paste, garlic powder, salt, and pepper to the meat and stir until well combined.

Add the gluten-free beef broth, diced tomatoes (with their juice), drained kidney and p[into beans, and tomato sauce to the pot and stir well, until fully combined.

Bring the chili to a low boil. Reduce the heat to low to medium-low). Simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.

Remove the pot from the heat. Allow the chili to cool for 5-10 minutes before serving.

Store leftovers in an airtight container in the refrigerator.

Nutrition

• Calories: 320 kcal
• Total Fat: 20 g
• Saturated Fat: 7 g
• Unsaturated Fat: 11 g
• Trans Fat: 1 g
• Cholesterol: 77 mg
• Sodium: 983 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 23 g