A Lighter Chili That Still Tastes Like Game Day

There’s a certain kind of hunger that shows up the moment the air turns crisp, the leaves start to change and football season kicks off, and it usually calls for something warm, spicy and eaten straight from a bowl. This healthy spicy beef and black bean chili checks every box without weighing you down. It’s the kind of recipe that fits a Sunday spent on the couch just as easily as a weeknight when you want dinner on the table fast.

What makes this version stand out is the balance. Lean ground sirloin brings the protein, black beans add fiber and staying power, and two cans of diced tomatoes with green chilies brings the kick, all while keeping each serving to a reasonable 298 calories. It’s proof that comfort food and health-conscious eating aren’t mutually exclusive, especially when the ingredient list is this short and the payoff is this satisfying.

Whether you’re feeding a crowd during kickoff or just meal-prepping for the week ahead, this chili comes together in one pot with minimal cleanup and maximum warmth, the kind of dish that tastes like fall in a bowl.

Ingredients

• 1 pound ground sirloin or regular ground beef
• 1 tablespoon taco seasoning (or more to taste)
• 1 (15-ounce) can whole-kernel corn, drained
• 1 (15-ounce) can black beans, undrained
• 1 (10-ounce) can diced tomatoes with green chilies, drained
• 1 (10-ounce) can diced tomatoes with green chilies, undrained
• 1 cup water
• 1/2 teaspoon black pepper
• 6 tablespoons sour cream
• chopped green onion or cilantro for garnish (optional)

Directions

1. Cook beef in a medium pot on medium-high heat until browned. Drain and return to pan. Stir in taco seasoning and all other ingredients except sour cream and garnish.
2. Cover and bring to a boil. Reduce heat and simmer for 7-8 minutes or until heated through.
3. Pour into bowls and top with sour cream and garnish.

This recipe was originally published on The Girl Who Ate Everything.