Midnight Chili

Midnight Chili is a hearty and comforting dish, perfect for late-night cravings. Packed with bold flavors and a hint of spice, this gluten-free chili will warm your soul and satisfy your hunger.

Ingredients

• Ground beef - 200 grams
• Canned kidney beans - 1 cup (240 grams), drained and rinsed
• Canned diced tomatoes - 1 cup (240 grams)
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Bell pepper - 1 medium, chopped
• Chili powder - 2 tablespoons
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Olive oil - 1 tablespoon
• Water - 1 cup (240 ml)
• Fresh cilantro - for garnish (optional)

Steps

1. Heat olive oil in a medium pot over medium heat.
2. Add chopped onion and bell pepper, sautéing until softened, about 5 minutes.
3. Stir in minced garlic and cook for another minute until fragrant.
4. Add ground beef to the pot, breaking it up with a spoon, and cook until browned, about 5-7 minutes.
5. Mix in chili powder, cumin, paprika, salt, and black pepper, cooking for 1-2 minutes to toast the spices.
6. Add canned kidney beans, diced tomatoes, and water to the pot, stirring well to combine.
7. Bring the mixture to a simmer, then reduce heat and let it cook uncovered for 15 minutes, stirring occasionally.
8. Taste and adjust seasoning if necessary, then serve hot, garnished with fresh cilantro if desired.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 35 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 20 g
• Saturated Fat: 7 g
• Unsaturated Fat: 12 g
• Water: 0.24 L

Health Benefits

• High in protein, which supports muscle repair and growth.
• Rich in fiber from beans and vegetables, promoting digestive health.

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