Dinner · American
Lean beef and mushroom chili
A Texas-style bean-free chili of extra-lean beef, mushrooms and peppers simmered in tomato and spices. A good batch cook.
- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 4 bowls- 600 g ground beef, 95% lean
- 300 g button mushrooms, finely chopped
- 200 g zucchini, diced
- 120 g onion, diced
- 150 g red bell pepper, diced
- 3 garlic cloves, minced
- 400 g canned diced tomatoes
- 250 ml beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt
Method
Brown the beef in a large heavy pot over medium-high heat for 6 minutes, breaking it up. No oil is needed.
Add the mushrooms, onion, pepper, zucchini and garlic and cook for 8 minutes, until the mushroom liquid has cooked off.
Stir in the chili powder, cumin and oregano for 1 minute, then add the tomatoes, broth and salt.
Simmer uncovered for 20 minutes, stirring now and then, until thick. Keeps 4 days in the fridge or 3 months frozen.