Beef and Bean Chili

2
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
8
Difficulty
Easy
Perfect for a party. Just leave the chili pot over low heat and offer a variety of toppings on the side: scallions, reduced-fat sour cream and low-fat Cheddar.*

Ingredients

cooking spray

2 spray(s)

uncooked lean trimmed sirloin beef

1 pound(s)

olive oil

2 tsp

uncooked onion(s)

1 medium, diced

uncooked celery

2 rib(s), medium, diced

garlic clove(s)

2 medium clove(s), minced

jalapeño pepper(s)

1 small, seeded and minced**

chili powder

2 Tbsp

ground cumin

2 tsp

dried oregano

1 tsp

bay leaf

2 leaf/leaves

table salt

½ tsp

red pepper flakes

½ tsp, 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

Instructions

  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.

Notes

*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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