Doesn't chili sound good on a cool fall day? DH made us this chili last weekend, during a cold, rainy, windy storm. It was scrumptious! I liked it even *more* when I saw the points for this recipe!
You get chili for 6 points...for 1/4 of the whole recipe, people! Wow. My bowlful was not a fourth of the recipe... BTW, don't balk at the veggies in the recipe. It works. Try it and tell me what you think...
Beef and Bean Chili
4 teaspoons olive oil
2 onions, chopped
1 carrot, chopped
1 celery stalk, chopped
1/2 cup seeded and chopped green bell pepper
3-4 garlic cloves
1 teaspoon minced, de-veined, seeded jalapeno pepper, or to taste (wear gloves to avoid irritation)
3/4 pound lean ground beef (5% or less fat)
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1 (14 oz) can diced tomatoes
1 (16 oz) can pinto or red kidney beans, rinsed and drained
1/2 teaspoon salt
pinch of pepper
1/4 cup chopped fresh cilantro
1/4 cup fat-free sour cream
1/4 cup chopped red onion
1. In a large nonstick Dutch oven or saucepan, heat the oil. Saute the onions, carrot, celery, bell pepper, garlic, and jalapeno pepper 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 cilantro, if you like.
- **This recipe freezes well. Make a double batch and have some ready for a busy night. Defrost, reheat, and add the cilantro just before serving.
- **We used shredded carrot, instead of chopped -- we liked this much better.
- ** DH was kind enough to omit the jalapeno pepper for me and the Sweet Girl. We're wimps. We freely admit it. He added his "heat" to his own bowl later...
Weight Watchers New Complete Cookbook, p. 198