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

Beans and Grains

Main Course

Ingredients

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

directions

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.

notes

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

PointsPlus Value: 7

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Beef and Bean Chili

Ingredients

directions

notes