Chili con carne with rice (meal prep)
Ready in 50 min4 servings
857kcal · per serving
Protein65.2 g
Carbs100.3 g
Fat17.7 g
Ingredients
- 800 g Ground beef 5% fat, raw
- 500 g Kidney beans (canned)
- 800 g Canned peeled tomatoes
- 30 g Tomato paste
- 200 g Onion
- 300 g Red bell pepper
- 20 g Olive oil
- 4 g Cumin
- 4 g Paprika
- 360 g White rice, uncooked
Steps
- Sauté the diced onion and pepper in the oil for 5 min, then add the ground beef, cumin and paprika and brown.
- Add the tomatoes, tomato paste and drained kidney beans, then simmer for 30 min.
- Meanwhile, cook the rice. Divide rice and chili between 4 containers; keeps 4 days in the fridge.
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