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Chili: 6 pt. Beef & Bean Chili

Source of Recipe

Weight Watchers New Complete Cookbook.


List of Ingredients

4 teaspoons olive oil
2 onions chopped
1/2 carrots chopped
1/2 celery stalk chopped
1/4 cup green bell pepper seeded and chopped
3 garlic cloves minced, up to 4
1 teaspoon minced deveined seeded jalapeno pepper or to taste (wear gloves to prevent irritation)
3/4 pound lean ground beef (10% or less fat)
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon ground coriander
1 14 1/2 ounce dice d tomatoes
1 16 Ounce Can pinto or red kidney beans rinsed and drained
1/2 teaspoon salt
1 pinch freshly ground pepper
1/4 cup chopped fresh cilantro
1/4 cup nonfat sour cream
1/4 cup chopped red onion


Recipe

1. In a large nonstick Dutch oven or saucepan, heat the oil. Saute the onions, carrot, celery, bell pepper, garlic and jalapeno until the onions are translucent, about 15 minutes. Add the beef and cook, breaking it apart with a wooden spoon, until no longer pink, 5-7 minutes. Stir in the chili powder, cumin, oregano and coriander; cook, stirring, 1 minute.

2. Add the tomatoes, beans, salt and pepper; bring to a boil. Reduce the heat and simmer gently, partially covered, stirring occasionally, until the flavors are blended, about 20 minutes. Stir in the cilantro. Serve, topped with the sour cream, red onion and some additional chopped cilantro, if you like.

serves 4.

Per Serving: 402 Calories, 12g Total Fat, 4g Saturated Fat, 44m Cholesterol, 700mg Sodium, 49g Total Carbohydrate, 15g Dietary Fiber, 27g Protein, 171mg Calcium