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Hearty Beef and Bean Chili

Hearty Beef and Bean Chili


  • 1 pound lean trimmed sirloin beef
  • 2 teaspoons olive oil
  • 1 medium onion, diced
  • 1 small jalapeno pepper, seeded and minced, for garnish (optional)
  • 2 medium ribs celery, diced
  • 2 medium garlic cloves, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1 teaspoon table salt
  • 1/2 teaspoon red pepper flakes
  • 1 28 ounce can crushed tomatoes
  • 1 cup reduced-sodium beef broth
  • 1 cup canned tomato sauce
  • 2 15 ounce cans kidney beans
  • 1/2 cup chopped shallots


  1. Coat a large stockpot with cooking spray; set over medium-high heat. Add beef; cook until browned, breaking up meat as it cooks, about 5 minutes. Remove beef from pot; set aside.
  2. Add oil to pot; set over medium-high heat. When oil begins to shimmer, add onion, celery, garlic and jalapeno; saute until tender, about 4 minutes.
  3. Add reserved beef, chili powder, cumin, oregano, bay leaves, salt and red pepper flakes (add more if desired); stir to coat vegetables and beef with spices.
  4. Add tomatoes, broth, tomato sauce and beans; bring to a boil.
  5. Reduce heat to low and simmer, partially covered, for 30 minutes.
  6. To serve, discard bay leaves, ladle chili into bowls and top with chopped shallots. *Serve with fresh chopped jalapeno, if desired.


  • Recipe courtesy of Weight Watchers

Nutrition Information

Per serving: 220 kcal cal., 5 g fat (1 g sat. fat), 26 g carb., 8 g fiber, 21 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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