“This recipe was taken from the Protein Power plan diet and then modified to my liking. I like to double the recipe and save the extra for leftovers. Enjoy!”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Separate chop meat in a non-stick pan. Sprinkle meat tenderizer over chop meat. Cook over MEDIUM heat until all meat turns brown. Use a spatula to breakup the chop meat as it is cooking. Drain excess fat and set aside.
  2. Place olive oil in a large stock pot over MEDIUM heat. When the oil is hot, add green pepper, mushroom, onion powder, and garlic powder. Cook until mushrooms brown and shrink, about 3-5 minutes.
  3. Add chop meat, tomato sauce, kidney beans, sugar, and 2 tablespoons chili powder. Mix together. Simmer for 25 minutes on MEDIUM-LOW heat, stirring occasionally to prevent sticking.
  4. Taste. If a more spicier chili is desired, add more chili powder. (Note: Chili will become spicier as it simmers). Continue cooking another 10-15 minutes.
  5. Serve in bowls. Sprinkle cheddar cheese on top. Add a dollop of sour cream.

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