Packed with PROTEIN

These hearty, crave-worthy dinners are sure to help you feel strong, satisfied and happy!

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Beef & Two-Bean Chili

Loaded with chickpeas and beans, this stick-to-your-ribs dish is sure to satisfy

• 1 (15.5 oz.) can chickpeas

• 1 ½ lbs. lean ground beef

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 Tbs. chili powder

• ½ tsp. ground cinnamon

• ¼ tsp. salt

• ⅛ tsp. cayenne pepper

• 1 (15 oz.) can crushed tomatoes

• 1 (15.5 oz.) can kidney beans rinsed, drained

• ¼ cup tomato paste

• 1 cup cherry tomatoes, halved

• Sour cream, cilantro and lime

● Rinse and drain chickpeas. Heat 12" nonstick skillet over medium heat. Add ground beef, chopped onion, garlic, chili powder and cinnamon; cook, stirring occasionally, until flavors blend and beef is no longer pink, about 7 min. Stir in salt and cayenne; cook 1 min. Stir in tomatoes with their juices, chickpeas, kidney beans and tomato paste.

● Increase heat to medium-high and bring mixture to a boil. Reduce heat to medium-low. Cover skillet; cook, stirring occasionally, until flavors blend, about 15 min., adding cherry tomatoes during last 5 min. of cooking time. Top with sour cream and fresh cilantro and serve with lime wedges.

● Serving suggestion: Our hearty main is sensational on its own, but for even more fun, pair it with an easy-to-puttogether fixin's bar: Set out bowls of shredded pepper-Jack cheese, chopped avocado, pickled jalapeño rings, diced tomato (seeded), chopped red onion and tortilla chips.

Servings: 6. Active time: 25 min.

Total time: 4 hrs., 25 min.

Calories: 270 Protein: 32g Fat: 5g (2g sat.)

Chol.: 70mg Carbs.: 23g Sodium: 540mg

Fiber: 6g Sugar: 5g