1 Picture
Ingredients
- 2 spray(s) cooking spray
- 1 1/4 pound 7% fat ground beef
- 2 tsp olive oil
- 1 medium onion(s), diced
- 2 stalk(s) (medium) celery, diced
- 2 clove(s) (medium) garlic clove(s), minced
- 1 small jalapeٌo pepper(s), seeded and minced**
- 2 Tbsp chili powder
- 2 tsp ground cumin
- 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
Details
Servings 8
Preparation time 15mins
Cooking time 23mins
Adapted from weightwatchers.com
Preparation
Step 1
Coat a large stockpot with cooking spray; set over medium-high heat. Add beef; cook until browned, breaking up meat as it cooks, about 5 minutes. Remove beef from pot into crockpot.
Add oil to pot; set over medium-high heat. When oil begins to shimmer, add onion, celery, garlic and jalapeño; sauté until tender, about 4 minutes. Add to crockpot.
Put 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; cook on low 8 hours or high for 4 hours
To serve, discard bay leaves, ladle chili into bowls and top with chopped shallots. Yields about 1 heaping cup per serving.
7 WW Plus Points per serving
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