Beef and Bean ChiliSubmitted by: STACY0402
IntroductionThis was originally a Weight Watchers recipe that I tweaked a very little bit by using diced tomatoes, 2 cups of beef broth, and left out the shallots. This was originally a Weight Watchers recipe that I tweaked a very little bit by using diced tomatoes, 2 cups of beef broth, and left out the shallots.
2 tsp olive oil
1 medium onion, chopped
2 medium celery stalks, chopped
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced
1 lb lean ground beef
2 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
2 piece bay leaf
.5 tsp salt
.5 tsp red pepper flakes
28 oz. canned diced tomatoes
2 cups beef broth, reduced-sodium
8 oz canned tomato sauce
30 oz canned kidney beans, rinsed and drained
Return beef mixture to pan (set over medium-high heat) and add chili powder, cumin, oregano, bay leaves, salt, and red pepper flakes; stir to coat vegetables and beef with spices. Add tomatoes, beef broth, tomato sauce, and beans, and bring mixture to a boil; reduce heat and simmer, partially covered, for 30 minutes.
Discard bay leaves and serve.
Yields about 1.5 cups per serving
Number of Servings: 6
Recipe submitted by SparkPeople user STACY0402.