Lone-star chili
5
Points®
Total time: 53 min • Prep: 17 min • Cook: 36 min • Serves: 6 • Difficulty: Easy
Great for a gathering or even a weeknight meal, this filling chili is ready in less than an hour and uses only one pot. This is a boldly flavored chili that features ground beef, pinto beans, and a variety of vegetables, including a few different peppers, both sweet and hot varieties. If you would like to increase the heat, consider substituting serrano or cayenne peppers for jalapeños and serving the chili with a tablespoon or two of the minced jalapeño peppers for a colorful topper that also packs a spicy punch. Or, cool it down with a dollop of sour cream and a sprinkling of thinly sliced scallion or chives.
Ingredients
Olive oil
1 Tbsp
Uncooked lean ground beef
1 pound(s)
Green bell pepper
1 medium
Red onion
1 medium
Garlic
2 clove(s)
Canned crushed tomatoes
2 cup(s)
Water
½ cup(s)
Jalapeño pepper
2 Tbsp
Chili powder
1 Tbsp
Ground cumin
1 tsp
Table salt
1 tsp
Dried oregano
½ tsp
Canned pinto beans
19 oz
Tortilla chips
5 oz
Weight Watchers Reduced-fat Mexican style shredded cheese
6 Tbsp
Red bell pepper
6 Tbsp
Instructions
1
Heat the oil in a large nonstick skillet over medium heat. Add the beef and cook, breaking it up with a spoon, until the meat browns, about 6 minutes. Add the green bell pepper, onion, and garlic. Cook, stirring, until the onion is translucent, 3–5 minutes.
2
Stir in the tomatoes, water, jalapeño peppers, chili powder, cumin, salt, and oregano; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, about 30 minutes. Stir in the beans; cook until heated through, about 5 minutes.
3
Serve the chili in bowls with the tortilla chips, cheese, and red bell pepper on the side. Yields 1 1⁄2 cups chili, 1⁄4 cup chips, and 1 tablespoon each cheese and bell pepper per serving.
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