Ingredients:
2 lbs 80/20 ground beef
2 28oz cans diced tomatoes
3 19oz cans kidney beans, drained and rinsed
1 white onion, diced
1 green pepper, diced
1 red pepper, diced
1/2 cup pickled jalapenos
1/2 cup pickled banana peppers
1 Tbsp garlic powder
1 Tbsp salt
1 1/2 Tbsp cumin
1 1/2 Tbsp chili powder
1/2 tsp paprika
1/2 tsp cayenne pepper
Directions:
Heat a large heavy bottomed pot over medium heat. Put in the ground beef, onion, salt, and garlic powder. Cook until meat is about half browned
Add the rest of the ingredients and stir well to combine
Continue to cook until the chili starts to simmer. Reduce heat to low and let simmer for 1 hour, stirring occasionally
Remove from heat and divide into 8 even portions, putting each portion in a Tupperware container. Refrigerate up to 5 days or freeze up to 2 months
Macros:
Protein- 28g
Fat- 23g
Carbs- 38g
*you can make a lower fat version by using a 90/10 ground beef, but the flavor won't be quite as good