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Photo of Beef and Bean Chili by WW

Beef and Bean Chili

5
Point(s)
Total Time
1 hr 8 min
Prep
28 min
Cook
40 min
Serves
6
Difficulty
Moderate
Our hearty chili is the ultimate comfort food on cold winter nights — it's also the perfect accompaniment to Sunday football viewing!

Ingredients

Olive oil

2 tsp(s)

Uncooked onion(s)

1 medium, chopped

Uncooked celery

2 stalk(s), medium, chopped

Jalapeño pepper(s)

1 small, seeded and minced

Cooked lean ground sirloin

1 pound(s)

Chili powder

2 tbsp(s)

Cumin seeds

2 tsp(s)

Dried oregano

1 tsp(s)

Bay leaf

2 leaf/leaves

Table salt

½ tsp(s)

Red pepper flakes

½ tsp(s), or more to taste

Canned crushed tomatoes

28 oz

Canned beef broth

1 cup(s), reduced-sodium

Canned tomato sauce

8 oz

Canned kidney beans

30 oz, rinsed and drained

Uncooked shallot(s)

½ cup(s), chopped

Garlic clove(s)

2 clove(s), large

Instructions

  1. Heat oil in a large stockpot over medium-high heat. Add onion, celery, garlic, and jalapeño and sauté 4 minutes, until tender. Add beef and sauté until browned and cooked through, breaking up the meat as it cooks, about 5 minutes; drain mixture through a colander to remove excess fat.
  2. 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.
  3. To serve, discard bay leaves, ladle chili into bowls and top with chopped shallots. Yields about 1 1/2 cups per serving.

Notes

SERVING SIZE (1 avocado half) 263 Cal, 20 g Total Fat, 4 g Sat Fat, 692 mg Sod, 10 g Total Carb, 1 g Sugar, 0 g Added Sugar, 7 g Fib, 13 g Prot.

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