Lean Ground Beef Chili with Zucchini and Cauliflower

Ingredients:

Chili powder, 2 tablespoon (14 g)
Vegetable broth, 1 cups (196 g)
Cayenne pepper, 1/2 teaspoon (1 g)
Salt, 2 teaspoon (10 g)
Paprika, 1 teaspoon (2 g)
Cilantro, 2 tablespoon (0.7 g)
Olive oil, 1 tablespoon (15 g)
Onion, 1 medium (2-1/2″ dia) (110 g)
Zucchini, 1 medium (196 g)
Garlic, 2 cloves (5.9 g)
Tomatoes, 1 cup (148.9 g)
Black beans, 1/2 can (212.5 g)
Kidney beans, 1/2 cans (226.5 g)
Bell pepper, 1 (119 g)
Cauliflower florets, 1 cup (100 g)
Cumin, 1 tablespoon (6 g)
Pepper, 1 teaspoon (2 g)
Beef, ground, 97% lean meat / 3% fat, raw, 16 oz (452 g)


Instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, and sauté until onion becomes translucent.
3. Add lean ground beef, and stir until cooked through.
4. Add bell pepper, zucchini, and cauliflower. Cook for 5 minutes, stirring occasionally.
5. Add diced tomatoes, vegetable broth, black beans, kidney beans, chili powder, cumin, paprika, cayenne pepper, salt, and pepper.
6. Stir well to combine.
7. Bring the chili to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until vegetables are tender.
8. Taste and adjust seasonings if needed.
9. Serve hot, garnished with fresh cilantro, or sour cream and enjoy!