Ripped chili
Discover our hearty and flavorful Ripped Chili recipe, featuring ground beef, tomatoes, lentils, and kidney beans, mixed with the perfect blend of chili powder, onion powder, BBQ sauce, and ketchup. Packed with mushrooms and red pepper for an extra kick, this easy-to-make chili is perfect for a comforting meal.
- 11 Apr 2024
- Cook time 60 min
- Prep time 25 min
- 6 Servings
- 10 Ingredients
Ripped chili is a hearty and flavorful dish that combines ground beef, fresh vegetables, and a variety of seasonings to create a delicious meal that is both healthy and satisfying. This recipe is perfect for a cozy family dinner or meal prep for the week. The use of lentils and kidney beans boosts the protein content while adding a comforting texture. Whether you are an experienced cook or a kitchen novice, this simple yet delicious recipe is sure to become a favorite in your household.
Ingredients:
Instructions:
- Chop the tomatoes, mushrooms, and red bell pepper as specified.
- Mince the garlic and finely chop the onion if you are using fresh ones.
- In a large saucepan or pot, heat 1 tbsp of olive oil over medium-high heat.
- Add the ground beef and cook until it’s browned, breaking it up with a spoon as it cooks. This should take about 5-7 minutes.
- If you have added garlic and onion, add them now and sauté for an additional 2-3 minutes until they become fragrant and translucent.
- Add the chopped tomatoes, mushrooms, and red bell pepper to the pot.
- Stir well and cook for another 5 minutes until the vegetables start to soften.
- Stir in the chili powder and onion powder, ensuring they are evenly distributed.
- Add the BBQ sauce and ketchup, mixing thoroughly to combine all flavors.
- Fold in the cooked or canned lentils and the drained and rinsed kidney beans.
- Mix everything together well.
- If you desire a more liquid chili, pour in 1 cup of low-sodium broth at this point and bring the mixture to a boil.
- Reduce the heat to low and let the chili simmer for about 20 minutes, stirring occasionally. This helps the flavors meld together.
- After simmering, taste the chili and adjust the seasoning with salt and pepper if needed.
- Once the chili is thickened to your liking and the flavors are well combined, remove it from the heat.
- Serve the chili hot, garnished with fresh cilantro or green onions if desired.
Tips:
- Use a large pot or Dutch oven to ensure even cooking and to prevent overcrowding the pan.
- Rinse the lentils and kidney beans well before adding them to the pot to remove any excess starch and sodium.
- For a spicier chili, you can add additional chili powder or incorporate fresh chili peppers into the mix.
- If you prefer a thicker chili, allow it to simmer longer to reduce the liquid, or add a small amount of cornstarch mixed with water.
- Consider garnishing your bowl of chili with fresh cilantro, shredded cheese, or a dollop of sour cream to enhance the flavor.
This ripped chili recipe is not only easy to follow but also yields a delicious and nutritious meal that is sure to please any crowd. The combination of ground beef, beans, and vegetables creates a well-rounded dish packed with protein, fiber, and tons of flavor. Whether served on its own, with a side of cornbread, or over a bed of rice, this chili is a versatile addition to your recipe repertoire. Enjoy the comforting warmth of homemade chili any time of the year!
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 180kcal | 7% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 4.79g | 13% |
| Sugar 4.78g | 5% |
| Fat | |
| Fat 4.35g | 5% |
| Saturated 1.51g | 5% |
| Cholesterol 13mg | - |
| Vitamins | |
| Vitamin A 50ug | 6% |
| Choline 44mg | 8% |
| Vitamin B1 0.28mg | 23% |
| Vitamin B2 0.16mg | 12% |
| Vitamin B3 2.30mg | 14% |
| Vitamin B6 0.32mg | 19% |
| Vitamin B9 160ug | 40% |
| Vitamin B12 0.41ug | 17% |
| Vitamin C 36mg | 40% |
| Vitamin E 0.78mg | 5% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.29mg | 0% |
| Iron, Fe 2.62mg | 24% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 450mg | 13% |
| Selenium, Se 4.83ug | 9% |
| Sodium, Na 100mg | 7% |
| Zinc, Zn 1.93mg | 18% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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