Beef and kidney bean chili
3
Points®
Total time: 6 hr 30 min • Prep: 30 min • Cook: 6 hr • Serves: 6 • Difficulty: Easy
Serve this chili straight from the slow cooker and let everyone garnish their own bowls. Serve hot sauce at the table.
Ingredients
Olive oil
2 tsp
Canned diced tomatoes with green chilies
10 oz, drained and tomato juice reserved
Uncooked 93% lean ground beef
1 pound(s)
Uncooked onion
1 large, chopped
Garlic
2 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
⅛ tsp, or to taste
Tomato paste
¼ cup(s)
Plum tomato
¾ pound(s), coarsely chopped
Red bell pepper
2 large, cut into 1/2-inch dice
Canned kidney beans
15½ oz, rinsed and drained
Light sour cream
6 Tbsp
Reduced fat cheddar cheese
6 Tbsp, shredded
Radishes
1 medium, thinly sliced
Scallions
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, cheese, and scallions.
4
Serving size: 1 1/3 cups chili, 1 tbsp sour cream, and 1 tbsp cheese
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