Classic firehouse chili
3
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Sunflower oil
2 tsp, or canola oil
Uncooked 93% lean ground beef
1 pound(s)
Uncooked onion
1 cup(s), chopped, diced
Green bell pepper
1 small, seeded and chopped
Garlic
2 clove(s), finely chopped
Chili powder
1 Tbsp
Cayenne pepper
½ tsp, or to taste
Table salt
½ tsp
Tomato paste
2 Tbsp
Canned kidney beans
15 oz, rinsed and drained
Canned stewed tomatoes
15 oz, diced, fire-roasted
Beef broth
1 cup(s)
Reduced fat cheddar cheese
56 gm, (1/2 cup)
Instructions
1
Heat oil in large saucepan over medium-high heat. Add beef; cook, stirring occasionally and breaking chunks apart with spoon, until browned, about 8 minutes. Reserve 1/4 cup diced onion for garnish. Add remaining 3/4 cup onion, bell pepper, garlic, chili powder, cayenne, and salt. Cook, stirring frequently, until vegetables soften, about 5 minutes.
2
Stir in tomato paste; cook, stirring, 2 minutes. Add beans, tomatoes, and broth; bring to boil. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, until chili thickens, about 10 minutes.
3
Ladle chili evenly into 4 bowls and serve garnished with reserved onion and Cheddar.
4
Serving size: 1 1/4 cups chili and 2 tablespoons cheese
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