Ingredients:

• 1 pound 90% lean ground beef

• 1 small onion, diced

• 3 cloves garlic, minced

• 2 tablespoons chili powder

• 1 tablespoon cumin

• 1 teaspoon oregano

• 1 (28 oz) can crushed tomatoes

• 2 (15 oz) cans kidney beans, drained and rinsed

• 1 (15 oz) can black beans, drained and rinsed

• 1 cup low sodium beef broth

• 1⁄4 cup shredded cheddar cheese

• 2 tablespoons Greek yogurt

Directions:

1. In a large pot over medium heat, brown ground beef until no longer pink, about 5-7 minutes. Drain the excess fat.

2. Add the diced onion and cook until translucent, about 5 minutes. Add garlic and cook 1 minute more.

3. Stir in chili powder, cumin, and oregano and cook until fragrant. Add crushed tomatoes, beans, and broth.

4. Simmer for 15–20 minutes until thickened slightly. Season with salt and pepper.

5. Serve chili topped with shredded cheese and yogurt.

Nutrition per Serving

• Calories: 415

• Protein: 40g

• Carbs: 45g

• Fat: 11g

This protein and fiber-rich chili makes for a perfectly satisfying meal on a cold, rainy day. Enjoy!