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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.
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