PointsPlus Beef and Bean Chili Recipe

Staff Writer
PointsPlus Beef and Bean Chili Recipe
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.

Ready in
1 h, 5 m
8
Servings
310
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
  • 1 medium onion, diced
  • 2 stalks medium-sized celery, diced
  • 2 medium-sized cloves garlic, minced
  • 1 small jalapeño pepper, seeded and minced*
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 2 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.

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.

Nutritional Facts

Total Fat
13g
20%
Sugar
9g
N/A
Saturated Fat
3g
16%
Cholesterol
41mg
14%
Protein
21g
41%
Carbs
30g
10%
Vitamin A
53µg
6%
Vitamin B12
0.6µg
9.6%
Vitamin B6
0.7mg
35.3%
Vitamin C
17mg
28%
Vitamin E
3mg
15%
Vitamin K
18µg
23%
Calcium
117mg
12%
Fiber
9g
34%
Folate (food)
72µg
N/A
Folate equivalent (total)
72µg
18%
Iron
5mg
26%
Magnesium
76mg
19%
Monounsaturated
7g
N/A
Niacin (B3)
6mg
28%
Phosphorus
272mg
39%
Polyunsaturated
2g
N/A
Potassium
964mg
28%
Riboflavin (B2)
0.2mg
13.5%
Sodium
850mg
35%
Thiamin (B1)
0.3mg
18.2%
Zinc
3mg
20%

Around the Web