Skinny Taco Chili
Recipe type: Healthy Beef Recipe
Total Time: 30 minutes
Prep: 10 minutes
Cook: 20 minutes
Yield: 8 servings
For the Homemade Taco Seasoning:
  • 2 tablespoons cumin
  • 1½ tablespoons dried oregano
  • 1½ tablespoons garlic powder
  • 1 tablespoon paprika
  • 2½ teaspoons chili powder
For the Skinny Taco Chili:
  • 1 pound 100% grass-fed (or pasture raised) ground beef
  • 1 onion, diced
  • 1 yellow or orange bell pepper, diced
  • 2 16-ounce cans black beans, drained and rinsed
  • Homemade Taco Seasoning (see recipe above)
  • 1½ cups organic beef broth
  • 2⅔ cups shredded sharp cheddar
  • 2 tomatoes, diced
  • 8 ounces shredded lettuce
  • 6 ounces organic tortilla chips
  • Salt and freshly ground black pepper
For the Homemade Taco Seasoning:
  1. Add the cumin, oregano, garlic powder, paprika, and chili powder to a bowl and stir until well combined.
For the Skinny Taco Chili:
  1. Heat a large stock pot over medium-high heat and add the ground beef.
  2. Break up the meat using a wooden spoon, and add the diced onion and bell pepper. Season with salt and pepper. Cook for about 7 minutes, or until the meat is browned and the veggies are softened.
  3. Reduce the heat to medium. Add the black beans and Homemade Taco Seasoning, and stir to combine. Add the beef broth and allow the chili to simmer, about 12 minutes. Season to taste with salt and pepper. Transfer chili to large serving bowls and layer on first shredded cheddar, then diced tomato and shredded lettuce, and finally crushed tortilla chips.
  4. * Note: 93% lean ground beef was used for the Nutrition Information
Nutrition Information
Serving size: 8 Calories: 382 Fat: 8.9g Saturated fat: 3.6g Trans fat: 0g Carbohydrates: 37g Sugar: 5g Sodium: 724mg Fiber: 10.1g Protein: 37.5g Cholesterol: 59mg
Recipe by Jen Elizabeth's Journals at