Beef and Bean Chili

By awright0511

1 1/2 cups chili, 1/2 cup rice, 1 TBSP sour cream = 9 points

Ingredients

• 2 tsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 red bell pepper, chopped
• 3 large garlic cloves, minced
• 1 lb lean ground beef
• 1 Tbsp chili powder
• 2 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 (14.5oz) can fire roasted diced tomatoes
• 1 (15.5oz) can red kidney beans, drained and rinsed
• 6 Tbsp fat free sour cream
• 3 cups hot cooked brown rice

Details

Servings 6

Preparation

Step 1

Heat oil in large nonstick Dutch oven over medium heat. Add onion, carrots, celery, bell pepper, and garlic; cook, stirring, until carrots and celery are softened, about 15 min. Add beef and cook until browned. Stir in chili powder, cumin, oregano, salt and black pepper; cook stirring, 2 minutes.

Add tomatoes with their juice and beans to pot; bring to boil. Reduce heat and simmer partially covered stirring occasionally, until flavors are blended, about 20 minutes. SErve with sour cream and rice.