Beef and Bean Chili

By Roni84

PointsPlus™ Value: 7

Just leave the pot on the stove over low heat (or slow cooker) and offer a variety of toppings on the side: scallions, low-fat cheddar and low calorie sour cream.*

Ingredients

• 2 tsp olive oil
• 1 medium onion(s), chopped
• 2 stalk(s) (medium) celery, chopped
• 2 clove(s) (medium) garlic clove(s), minced
• 1 small jalapeno pepper(s), seeded and minced**
• 1 pound(s) lean ground sirloin
• 2 Tbsp chili powder
• 2 tsp Durkee Ground Cumin Seed, or other brand
• 1 tsp dried oregano
• 2 leaf/leaves bay leaf
• 1/2 tsp table salt
• 1/2 tsp red pepper flakes, or more to taste
• 28 oz canned crushed tomatoes
• 1 cup(s) canned beef broth, reduced-sodium
• 8 oz canned tomato sauce
• 30 oz canned kidney beans, rinsed and drained
• 1/2 cup(s) shallot(s), chopped

Preparation

Step 1

Heat oil in a large stockpot over medium-high heat. Add onion, celery, garlic and jalapeño; sauté until tender, about 4 minutes. Add beef and sauté until browned and cooked through, breaking up meat as it cooks, about 5 minutes; drain mixture through a colander to remove excess fat.

Return beef mixture to pan (set over medium-high heat) and add chili powder, cumin, oregano, bay leaves, salt and red pepper flakes; stir to coat vegetables and beef with spices. Add tomatoes, broth, tomato sauce and beans, and bring to a boil; reduce heat and simmer, partially covered, for 30 minutes.

To serve, discard bay leaves, ladle chili into bowls and top with chopped shallots. Yields about 1 heaping cup per serving.