Beef and Bean Chili

Prep Time
20 min
Cook Time
45 min
Recipe Details
  • 2 spray(s) cooking spray
  • 1 pound(s) uncooked lean trimmed sirloin beef
  • 2 tsp olive oil
  • 1 medium uncooked onion(s), diced
  • 2 rib(s) uncooked celery, diced
  • 2 clove(s) garlic clove(s), minced
  • 1 small jalapeño pepper(s), seeded and minced**
  • 2 Tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 2 leaf/leaves 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) uncooked shallot(s), chopped
  1. Coat a large stockpot with cooking spray; set over medium-high heat. Add beef; cook until browned, breaking up meat as it cooks, about 5 minutes. Remove beef from pot; set aside. Add oil to pot; set over medium-high heat. When oil begins to shimmer, add onion, celery, garlic and jalapeño; sauté until tender, about 4 minutes.Add reserved beef, 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; bring to a boil. Reduce heat to low 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.
*Could affect SmartPointsvalue. **To avoid skin irritation, do not touch seeds with bare hands. Serve with fresh chopped jalapeno, if desired.

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