Beef ‘n’ bean chili

7
5
5
Smartpoints value per serving
Total Time
6 hr 28 min
Prep
28 min
Cook
6 hr
Serves
6
Difficulty
Easy
Chili is perfect party food. This beef and bean version is easy to make, and you can serve it straight from the slow cooker. Set out the sour cream, shredded cheese, scallions, and a bottle of hot sauce, and let guests help themselves.

Ingredients

olive oil

2 tsp

uncooked 93% lean ground beef

1 pound(s), (7% fat or less)

uncooked onion(s)

1 large, chopped

garlic clove(s)

2 large clove(s), minced

chili powder

2 Tbsp

ground cumin

2 tsp

paprika

2 tsp, smoked variety

dried oregano

1 tsp

kosher salt

¾ tsp

cayenne pepper

tsp, or to taste

Ro Tel Diced Tomatoes & Green Chilies, Original

10 oz, (1 can), drained and juice reserved

canned tomato paste

¼ cup(s)

plum tomato(es)

¾ pound(s), coarsely chopped

uncooked bell pepper(s)

2 item(s), medium, large size, red variety, cut into 1/2-inch dice

canned kidney beans

15½ oz, (1 can), red variety, rinsed and drained

light sour cream

6 Tbsp

reduced-fat cheddar cheese

1½ oz, (6 tablespoons), shredded

fresh radish(es)

1 medium, thinly sliced

uncooked scallion(s)

1 medium, thinly sliced

Instructions

  1. Heat oil in large nonstick skillet over medium heat. Add beef and cook, breaking it up with wooden spoon, until no longer pink, about 5 minutes. With slotted spoon, transfer to plate. Add onion and garlic to skillet and cook, stirring, until onion is softened, about 5 minutes. Add chili powder, cumin, paprika, oregano, salt, and cayenne and cook, stirring, until fragrant, about 3 minutes longer. Spoon beef mixture into 5- or 6-quart slow cooker.
  2. Pour reserved tomato juice into medium bowl. Whisk in tomato paste until smooth. Add to slow cooker along with diced tomatoes, plum tomatoes, and bell peppers. Cover and cook 6–7 hours on Low, stirring halfway through cooking time. About 30 minutes before cooking time is up, stir in beans.
  3. Ladle chili evenly into 6 bowls. Top each serving with sour cream, Cheddar, and scallions.
  4. Per serving: 1 1/3 cups chili, 1 tablespoon sour cream, and 1 tablespoon cheese

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