PointsPlus Beef and Bean Chili Recipe

PointsPlus Beef and Bean Chili Recipe
Staff Writer
Beef and Bean Chili
WeightWatchers.com
Beef and Bean Chili

Great for entertaining, this chili recipe goes great with pita chips or thick slices of bread for dipping. Try serving this with some low-fat sour cream, cheese, or chopped jalapeño on the side.

8
Servings
185
Calories Per Serving
Deliver Ingredients

Notes

*Note: To avoid skin irritation, do not touch seeds with bare hands.

Ingredients

  • Cooking spray
  • 1  pound  lean ground sirloin
  • 2  teaspoons  olive oil
  • medium onion, diced
  • 2  stalks  medium-sized celery, diced
  • medium-sized cloves garlic, minced
  • small jalapeño pepper, seeded and minced*
  • 2  tablespoons  chili powder
  • 2  teaspoons  ground cumin
  • 1  teaspoon  dried oregano
  • bay leaves
  • 1/2  teaspoon  table salt
  • 1/2  teaspoon  red pepper flakes, or more to taste
  • One 28-ounce can crushed tomatoes
  • 1  cup  reduced-sodium canned beef broth
  • 8  ounces  canned tomato sauce
  • Two 15-ounce cans kidney beans, rinsed and drained
  • 1/2  cup  shallot, chopped

Directions

Coat a large stockpot with cooking spray and set over medium-high heat. Add the beef and cook until browned, breaking up the meat as it cooks, about 5 minutes. Remove the beef from the pot and set aside.

Add the olive oil to the same pot and set over medium-high heat. When the oil begins to shimmer, add the onion, celery, garlic, and jalapeño. Sauté until tender, about 4 minutes.

Add the reserved beef, chili powder, cumin, oregano, bay leaves, salt, and red pepper flakes. Stir to coat the vegetables and beef with spices. Add the tomatoes, broth, tomato sauce, and beans and bring to a boil. Reduce the heat to low and simmer, partially covered, for 30 minutes.

To serve, discard the bay leaves, ladle the chili into bowls and top with the chopped shallots.

Nutritional Facts

Total Fat
7g
10%
Sugar
1g
1%
Saturated Fat
3g
13%
Cholesterol
54mg
18%
Carbohydrate, by difference
9g
7%
Protein
21g
46%
Vitamin A, RAE
89µg
13%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
37mg
4%
Choline, total
58mg
14%
Fiber, total dietary
2g
8%
Folate, total
12µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
29mg
9%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
222mg
32%
Selenium, Se
32µg
58%
Sodium, Na
627mg
42%
Water
90g
3%
Zinc, Zn
2mg
25%

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.