We have completed a month of grain free, dairy free, bean free eating! We’re feeling great, and now we’ll be adding back in one thing at a time to observe how it affects us. We opted that beans would be our first re-introduction.
I wanted chili in a major way, and put this together for lunch. It’s an easy, quick recipe, and makes enough to have leftovers. If having ready-made meals in the freezer for busy weekdays sounds like a good thing for you, this a perfect recipe for that. Just brown the beef, toss in the rest of the ingredients, simmer it a bit, and it’s ready to enjoy.1 lb extra lean ground beef 1 (28-ounce) can diced tomatoes 1 (14-ounce) can kidney beans, drained 1 red pepper, chopped 1 onion, chopped 2 tsp cumin 2 tsp paprika 1 tsp ancho chile powder 1/2 tsp garlic powder 1/4 tsp cayenne powder 1/4 tsp salt dash of lime juice
1. Brown the ground beef in a large skillet. Add the tomatoes with liquid, beans, red pepper, onion, and spices. (Everything but the lime juice.)
2. Simmer about 15 minutes. Add lime juice to taste and dig in.
Nutrition Facts: 290 calories, 5 g fat, 28 g carbohydrate, 8 g fiber, 34 g protein