Skip to main content

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.
Labels:

Comments

Post a Comment

Popular posts from this blog

Chicken Florentine Bowtie Pasta

2 tablespoons extra virgin olive oil 1 cup finely chopped white onion 1 clove minced garlic 4 cups baby spinach leaves 2 cups cooked shredded chicken breast 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 Cups Philadelphia Cooking Creme 1 pound bowtie pasta or other small noodle 1 1/2 cups shredded mozzarella cheese 1. Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with non-stick cooking spray. 2. Place oil in Dutch oven or large pot over medium heat. Add onion and cook, stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Stir in spinach leaves, cook, stirring until wilted about 2 minutes. Add chicken, salt, and pepper, and cook until heated through, about 3 minutes. Add cooking cream, stirring to combine. 3. Cook pasta according to package directions, drain and run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish...
Post a Comment
Read more

BRILLANT!!!

Post a Comment
Read more

Skinny Cauliflower Tots

I found this great recipe on Kourtney Kardashian's blog. I love finding healthy alternatives to try.  Cauliflower roasted is amazing so these should be as well . Skinny Cauliflower Tots Ingredients (All Organic/Non-GMO products): 2 1/2 cups raw cauliflower florets (about 2 cups when cooked) 1 large egg 1 large egg white 1/2 cup onion, diced 1 tsp garlic, minced 2 tbsp fresh parsley, minced 1/2 cup Colby Jack cheese, grated 1/2 cup seasoned Panko breadcrumbs salt and pepper, to taste Instructions: First, cook the cauliflower florets by pouring 1/4 inch of water into a large pan over medium heat. Once the water is simmering, reduce the heat to low and add the cauliflower. Cover with a lid and let simmer for about 5 minutes. The cauliflower should be tender, but not mushy when done. Preheat the oven to 400 degrees Fahrenheit. Chop the cauliflower into fine pieces and place 2 cups of the cauliflower pieces into a medium bowl. Add the remaining ingred...
Post a Comment
Read more