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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

Notes

Freestyle it: Serve your chili with a variety of zero Points toppings for everyone to customize their own bowl: Plain fat-free Greek yogurt, chopped cilantro, sliced scallions, sliced radishes, diced tomato, pickled jalapeños, and lime wedges are all excellent additions.

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