Beef and Bean Chili

Beef and Bean Chili

4.8 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 310.1
  • Total Fat: 14.1 g
  • Cholesterol: 42.5 mg
  • Sodium: 975.5 mg
  • Total Carbs: 29.6 g
  • Dietary Fiber: 10.4 g
  • Protein: 18.4 g

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

6 Points. Chili is easy party food. Just leave the pot on the stove over low heat (or in a slow cooker) and offer a variety of toppings on the side: chopped scallions, low-fat shredded cheddar and reduced-calorie sour cream.* 6 Points. Chili is easy party food. Just leave the pot on the stove over low heat (or in a slow cooker) and offer a variety of toppings on the side: chopped scallions, low-fat shredded cheddar and reduced-calorie sour cream.*
Number of Servings: 8

Ingredients

    2 tsp olive oil
    1 medium onion(s), chopped
    2 medium stalk(s) celery, chopped
    2 medium garlic clove(s), minced
    1 small jalapeno pepper(s), seeded and minced**
    1 pound(s) lean ground sirloin
    2 tbsp chili powder
    2 tsp ground cumin
    1 tsp dried oregano
    2 piece(s) bay leaf
    1/2 tsp table salt
    1/2 tsp red pepper flakes, or more to taste
    28 oz canned crushed tomatoes
    1 cup(s) canned beef broth, reduced-sodium
    8 oz canned tomato sauce
    30 oz canned kidney beans, rinsed and drained
    1/2 cup(s) shallot(s), chopped

Directions

Heat oil in a large stockpot over medium-high heat. Add onion, celery, garlic and jalapeño; sauté until tender, about 4 minutes. Add beef and sauté 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, broth, tomato sauce and beans, and bring to a boil; reduce heat and simmer, partially covered, for 30 minutes.


To serve, discard bay leaves, ladle chili into bowls and top with chopped shallots. Yields about 1 heaping cup per serving.

Notes
*Could affect POINTS values.

**To avoid skin irritation, do not touch seeds with bare hands.

Number of Servings: 8

Recipe submitted by SparkPeople user BELLATROTTA.

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