- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 216.1
- Total Fat: 11.4 g
- Cholesterol: 37.2 mg
- Sodium: 417.0 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 4.8 g
- Protein: 13.1 g
Beef & Bean Chili, Low-FatSubmitted by: CHAT00CHAT
IntroductionLean ground beef is what makes this chili a star. Add in lots of beans and spices for a warm, delicious bowl of Chili Lean ground beef is what makes this chili a star. Add in lots of beans and spices for a warm, delicious bowl of Chili
Olive Oil, 1 tbsp
Onions, raw, 1 cup, chopped
Garlic, chopped/crushed, 1/2 cup
Green Peppers (bell peppers), 2 cups, chopped
Red sweet bell pepper, 1 cup, chopped
Celery, raw, 1 cup, diced
Tomato Paste, 1 cup
Beef broth, bouillon, consomme, 1 can (14 oz), ready-to-serve
Tomato Sauce, 2 cups
Crushed Tomatoes, 100 grams
Canned Tomatoes, 2 cup
Tomatoes (stewed), 1 cup
Beans, red kidney, 3 cups
Beans, pinto, 1.5 cups
Beans, black, 1.5 cups
Ground beef, 96% lean, 3 1/2 lbs.
Onion powder, 3 tbsp
Garlic powder, 3 tbsp
Chili powder, 5 tbsp
Cumin, 5 tbsp
Pepper, red or cayenne, 1 tbsp (to taste)
Lawry's Taco Seasoning Packet
Pepper, black, 1 tbsp
Salt, 3 tsp (or to taste)
1-2 cups water
Jalapeanos (if you like it HOT!!!)
Low-Fat or Fat-Free Sour Cream
Low-Fat Shredded Cheddar
Fresh Green Onions, chopped (for garnish)
In another large pot, add ground beef and break into pieces. Add taco seasoning packet to 1/2 cup of warm water, whisk together and add to meat. Begin to cook/brown, continuing to break apart pieces. Add 1 can of beef broth to this and continue to cook. You want to brown, add liquid and reduce.
Meanwhile, in the other pot, add remaining spices and mix until vegetables begin to get soft. Open beans, drain and rinse and add to vegetable pot and stir. Open tomatoe cans and add to stock pot with vegetables and stir. Cook on medium-high heat. By now your meat mixture should be almost compleletely cooked. Add entire can of tomatoe paste to the meat mixture and mix thoroughly. You want to continue to brown this and develop deep flavors. Let cook for an additional 10 minutes, until tomato paste has developed a deep, red color. Once meat is done, add to pot of vegetables and beans and stir thoroughly. Add 1-2 cups of water until you obtain desired consistency -- I like mine THICK!
Allow to simmer at least 30 minutes... the longer the better. Stir occassionally. This will make a very thick chili. If you like yours less thick, add water to your taste.
Serve with low-fat or fat-free sour cream, low-fat cheese and garnish with fresh chopped green onions and cilantro.
Leftovers freeze WONDERFULLY and also make a great topping for chili dogs or nachos.