Weight Watchers Beef and Bean Chili

Serves: 8
Ingredients

• 1 pound of uncooked, lean trimmed sirloin beef (chili meat)
• 2 teaspoons of olive oil
• 1 medium onion, diced
• 2 medium ribs of celery, diced
• 2 medium cloves of garlic, minced
• 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
• ½ teaspoon of salt
• ½ 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
• ½ cup of shallots, chopped (optional)
• cooking spray

Instructions

• 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.

Notes

1 serving = 5 points. Recipe yields 1 heaping cup per serving.