Beef and Bean Chili

By nichc

from weight watchers

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

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