In a medium saucepan, heat ground sirloin and cook until no longer pink. Add diced, seasoned tomatoes, chili beans, finely chopped portabella mushrooms, and 1 cup beef broth. Bring mixture to a simmer and allow to cook for 20 minutes. Top with 2 Tbsp shredded, low fat cheddar cheese.
While waiting, prepare your side salad by tossing together spinach, sliced mushrooms, and edamame. Dress with balsamic vinaigrette. Finally, top your finished chili with shredded, low fat cheddar cheese. Serve with side salad.
17% carb, 45% protein, 38% fat as a percent of calories
543 calories ● 59g protein ● 22g carb ● 7g fiber ● 22g fat