Beef & Bean Chili, Low-Fat
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
Olive Oil, 1 tbspOnions, raw, 1 cup, choppedGarlic, chopped/crushed, 1/2 cupGreen Peppers (bell peppers), 2 cups, choppedRed sweet bell pepper, 1 cup, choppedCelery, raw, 1 cup, dicedTomato Paste, 1 cupBeef broth, bouillon, consomme, 1 can (14 oz), ready-to-serveTomato Sauce, 2 cupsCrushed Tomatoes, 100 gramsCanned Tomatoes, 2 cupTomatoes (stewed), 1 cupBeans, red kidney, 3 cupsBeans, pinto, 1.5 cupsBeans, black, 1.5 cupsGround beef, 96% lean, 3 1/2 lbs.Onion powder, 3 tbspGarlic powder, 3 tbspChili powder, 5 tbspCumin, 5 tbspPepper, red or cayenne, 1 tbsp (to taste)Lawry's Taco Seasoning PacketPepper, black, 1 tbspSalt, 3 tsp (or to taste)1-2 cups waterOptional:Jalapeanos (if you like it HOT!!!)Low-Fat or Fat-Free Sour CreamLow-Fat Shredded CheddarFresh Green Onions, chopped (for garnish)
In a very large stock pot, add olive oil and all vegetables, which have been chopped, and cook under medium heat.
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.
Optional:
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.
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.
Optional:
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.
Nutritional Info 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
Member Reviews