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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 297.4
  • Total Fat: 5.0 g
  • Cholesterol: 40.0 mg
  • Sodium: 1,416.3 mg
  • Total Carbs: 36.4 g
  • Dietary Fiber: 10.3 g
  • Protein: 28.2 g

View full nutritional breakdown of Beef and Bean Chili calories by ingredient
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Beef and Bean Chili

Submitted by: STACY0402
Beef and Bean Chili

Introduction

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. 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.
Number of Servings: 6

Ingredients

    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

Directions

Heat oil in large stockpot over medium-high heat. Add onion, celery, garlic, and jalapeno and saute 4 minutes, until tender. Add beef and saute until browned and cooked through, breaking up meat as it cooks, about 5 minutes; drain mixture through a colander to remove excess fat.

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.

Servings: 6
Yields about 1.5 cups per serving

Number of Servings: 6

Recipe submitted by SparkPeople user STACY0402.






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