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.

  • 20 Apr 2025
  • Cook time 60 min
  • Prep time 25 min
  • 6 Servings
  • 10 Ingredients

Ripped chili

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:

4 oz ground beef (80/20%)
110g
1/2 cup tomatoes
120g
0.69 cup mushrooms
50g
1/4 tsp chili powder
0.65g
1 tbsp onion powder
7g
2 tbsp BBQ sauce
36g
1 tbsp ketchup
16g
3/4 cup lentils
140g
1/2 cup kidney beans
120g
1 cup red pepper
150g

Instructions:

1. Prep the Ingredients:
- Chop the tomatoes, mushrooms, and red bell pepper as specified.
- Mince the garlic and finely chop the onion if you are using fresh ones.
2. Cook the Ground Beef:
- 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.
3. Add Vegetables:
- 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.
4. Season the Mixture:
- 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.
5. Add Lentils and Beans:
- Fold in the cooked or canned lentils and the drained and rinsed kidney beans.
- Mix everything together well.
6. Simmer the Chili:
- 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.
7. Taste and Adjust Seasoning:
- After simmering, taste the chili and adjust the seasoning with salt and pepper if needed.
8. Serve:
- 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 Size130 grams
Energy
Calories 180kcal9%
Protein
Protein 12g8%
Carbohydrates
Carbohydrates 24g7%
Fiber 4.79g13%
Sugar 4.78g5%
Fat
Fat 4.35g5%
Saturated 1.51g5%
Cholesterol 13mg-
Vitamins
Vitamin A 50ug6%
Choline 44mg8%
Vitamin B1 0.28mg23%
Vitamin B2 0.16mg12%
Vitamin B3 2.30mg14%
Vitamin B6 0.32mg19%
Vitamin B9 160ug40%
Vitamin B12 0.41ug17%
Vitamin C 36mg40%
Vitamin E 0.78mg5%
Vitamin K 6ug5%
Minerals
Calcium, Ca 27mg2%
Copper, Cu 0.29mg32%
Iron, Fe 2.62mg24%
Magnesium, Mg 30mg7%
Phosphorus, P 150mg12%
Potassium, K 450mg13%
Selenium, Se 4.83ug9%
Sodium, Na 100mg7%
Zinc, Zn 1.93mg18%
Water
Water 80g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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