Healthy & Hearty Chili

I found a vegetarian chili recipe that had great flavor, but I decided it needed more protein. I made a few changes to make it fit into a balanced-macro meal plan. My entire family enjoyed it! It's going to be on our menu again and will also make appearances on my clients' meal plans! I hope you enjoy it as much as my family did.

• 1 lb 93/7 ground beef
• 1 cup onion, diced
• 1 cup red bell pepper, diced
• 1 tblsp garlic, minced
• 2 tblsp chili powder
• 2 tsp cumin
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 1 cup vegetable broth
• 15 oz can tomato sauce
• 15 oz can corn, drained
• 10 oz Rotel tomatoes
• 15 oz kidney beans, drained
• 15 oz black beans, drained
• 15 oz chili beans (not drained)

1. Dice onion and red bell pepper. Heat a skillet on med/high heat. Spray with cooking spray. Saute the onions, pepper, and garlic until onions become translucent. Add to a crock pot.
2. In the same pan, brown ground beef (seasoned with salt and pepper). Drain if necessary. Add to the crock pot.
3. Add the remaining ingredients to the crock pot and stir to combine.
4. Cook on low for 4-6 hours.

Recipe makes approximately 8 (1.5 cup) servings. Each serving contains 289 calories - 23g protein - 39g carbs - 5g fat