Weight Watchers Beef and Bean Chili (5 pts)
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
- cooking spray
- 1 medium onion diced
- 1/2 teaspoon of salt
- 2 medium cloves of garlic minced
- 1 pound of uncooked lean trimmed sirloin beef (chili meat)
- 2 teaspoons of olive oil
- 2 medium ribs of celery diced
- 1 small jalapeno pepper with seeds removed and minced
- 2 tablespoons of chili powder
- 2 teaspoons of ground cumin
- 1 teaspoon of dried oregano
- 2 bay leafs
- 1/2 teaspoon of red pepper flakes can add more if you like it spicy.
- 1 (28 oz) can of crushed tomatoes
- 1 cup of canned reduced sodium beef broth
- 1 (8 oz) can of tomato sauce
- 30 oz of canned kidney beans drained and rinsed
- 1/2 cup of shallots chopped (optional)
- Carbohydrate 3.78946375 g
- Cholesterol 0 mg
- Fat 0.245523749595817 g
- Fiber 0.843450017094612 g
- Protein 0.4891375 g
- Saturated Fat 0.0471724999441904 g
- Serving Size 1 1 Serving (211g)
- Sodium 300.161937499992 mg
- Sugar 2.94601373290539 g
- Trans Fat 0.0226931249890547 g
- Calories 18 calories
Coat a large stockpot with cooking spray and set over medium-high heat.Add the beef and break it up as it cooks. Cook until it is browned. About 5 minutes.Remove the chili meat from the pot and set it to the side.Add the oil to the pot and again set it on medium-high heat.When oil gets hot, add the celery, garlic, onion and minced jalapeno. Saute until ingredients are tender, about 4 minutes.Put the chili meat back into the pot and add the chili powder, cumin, bay leaves, salt, red pepper flakes and oregano.Stir well to coat the vegetables and chili meat with the spices.Add the crushed tomatoes, beef broth, tomato sauce and kidney beans and bring to a boil.Reduce the heat to low and simmer for 30 minutes, partially covered.When you are ready to serve, take out the bay leaves, spoon chili into bowls and top with chopped shallots if you like.
