Beef and Bean Chili

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4.7 of 5 (3)

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

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.

Minutes to Prepare: 28

Minutes to Cook: 40

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.