Beef and Bean Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tsp olive oil1 medium onion, chopped2 medium celery stalks, chopped2 medium garlic cloves, minced1 small jalapeno pepper, seeded and minced1 lb lean ground beef2 tbsp chili powder2 tsp ground cumin1 tsp dried oregano2 piece bay leaf.5 tsp salt.5 tsp red pepper flakes28 oz. canned diced tomatoes2 cups beef broth, reduced-sodium8 oz canned tomato sauce30 oz canned kidney beans, rinsed and drained
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.
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.
Nutritional Info 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
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