Beef and Bean Chili

Perfect for a party. Just leave the chili pot over low heat and offer a variety of toppings on the side: scallions, reduced-fat sour cream and low-fat cheddar.

Weight Watchers

Beef and Bean Chili

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    2 spray(s) cooking spray 1 tsp. dried oregano
    1 lb. cooked lean ground sirloin 2 leaves bay leaf
    2 tsp. olive oil 1/2 tsp. table salt
    1 medium uncooked onion, diced 1/2 tsp. red pepper flakes, or more to taste
    2 ribs uncooked celery, diced 28 oz. canned crushed tomatoes
    2 garlic cloves, minced 1 cup canned beef broth, reduced-sodium
    1 small jalapeno pepper, seeded and minced 8 oz. canned tomato sauce
    2 Tbsp. chili powder 30 oz. canned kidney beans, rinsed and drained
    2 tsp. ground cumin 1/2 cup uncooked shallots, chopped


    Prep: 20 min Total:
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    • 1

      Coat a large stockpot with cooking spray; set over medium-high heat. Add beef; cook until browned, breaking up meat as it cooks, about 5 minutes. Remove beef from pot; set aside.

    • 2

      Add oil to pot; set over medium-high heat. When oil begins to shimmer, add onion, celery, garlic and jalapeño; sauté until tender, about 4 minutes.

    • 3

      Add reserved beef, chili powder, cumin, oregano, bay leaves, salt and red pepper flakes; stir to coat vegetables and beef with spices. Add tomatoes, broth, tomato sauce and beans; bring to a boil. Reduce heat to low and simmer, partially covered, for 30 minutes.

    • 4

      To serve, discard bay leaves, ladle chili into bowls and top with chopped shallots. Yields about 1 heaping cup per serving.


    To avoid skin irritation, do not touch seeds with bare hands.

    PointsPlus Value: 7

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