So. Much. Chili. ~189 cal/serving, 18.1g protein. My new go-to snack or lunch.

Firstly: keep in mind that these weights were for a double batch made in two big pots (made 22 servings).

Ingredients listed in the order they’re used in the recipe:
* extra virgin olive oil – 2tbsp
* carrots (small chop) – 250g
* Celery (small chop) – 170g
* Onion (small chop) – 325g
* Extra lean ground beef (weighed raw) – 1.066kg
* Tomato paste – 2 tbsp
* Canned chickpeas, drained & rinsed – 354g (one can)
* Canned black beans, drained & rinsed – 732g (two cans)
* Canned kidney beans, drained & rinsed – 720g (two cans)
* Beef broth – 8 cups (two tetrapacks)

Spices were added with the tomato paste and cooked for a bit before adding the beans & broth, spices were (roughly) per pot: 2.5 tbsp chili powder, 2 tbsp cumin, 1 tbsp garlic powder, 1.5 tsp salt.

Cook the veg until the onions are translucent and the carrots are softening, add the ground beef & cook through. Add the tomato paste and spices, mix in and let cook for a few minutes while mixing. Add the beans and the broth, mix everything together. Bring to a boil and then put the lid on askew and lower the heat so the pot is simmering. Check on it every half hour or so, you want the flavours to develop and the chickpeas to be tender (this batch I left simmering for 2.5 hours).

I used 1cup deli containers to store it, each container is 189 cal, 17.4g protein. Froze a bunch of them for easy snacks/meals going forward (the chili is great on nachos w/ some jalapeño, chopped onion, and cheese! If you’re feeling indulgent 😊)

by Melting_wh