Chili is an ultimate fall favorite of mine and it stems from being a kid and knowing fall was in full swing when my dad would fix a large pot of it and we’d sit and watch football on Sundays. But, this recipe is another one that originally comes from Weight Watchers back when I was counting points. Again, another great thing about Weight Watchers is that you actually lose weight and don’t have to sacrifice the foods you eat.
Ok...plug over. Let’s get on to this hearty and delicious recipe!
2 tsp olive oil
1 lb uncooked lean beef
*Optional: 1 lb ground beef/bison/turkey
1 medium uncooked onion, diced
2-4 ribs celery, diced
2 cloves garlic, minced
1-2 small jalapeños, seeded & minced
28 oz canned diced tomatoes
1 cup reduced-sodium beef broth
8 oz tomato sauce
30 oz red kidney beans, rinsed & drained
2 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
2 bay leaves
1/2 tsp red pepper flakes
salt/pepper to taste
We also add lean ground beef to our pot for an extra meaty chili but, with anything, it’s up to you! Ground bison or turkey is another great substitute for beef if you’re counting calories. Dice your meat into bite sized pieces.
Rinse and drain your kidney beans.
The recipe calls for only one can (shown here) but we like to double it for our pot.
Mince jalapeño without the seeds (the seeds is where the heat comes from).
Feel free to add some seeds if you desire a more spicy chili!
Dice 1 medium sized yellow onion.
- You are going to first drizzle some olive oil in a pot or dutch oven and heat. Once ready, add the onion, celery, jalapeño, and garlic and sauté until tender, about 4 minutes.
Words of Advice: If you don’t like your chili too spicy use your jalapeno’s and red pepper flakes sparingly. The heat will cause the spice to gradually release into the chili so the level of spiciness will fluctuate as you continue cooking. :)
Also, don’t touch the jalapeño seeds with your bare hands as it will cause skin irritation. Wash immediately if you come in contact.
- In a separate pan cook your meat (and/or ground meat at this time) but don’t cook all the way through. The beef will continue to cook while simmering in the chili so you don’t want it to become rubbery by overcooking it. Drain any fat and set aside.
- Meanwhile, add seasonings to the pot of veggies along with salt and pepper. Coat and stir for about 1 minute.
- Next, you’re going to add your beef broth, canned tomatoes, tomato sauce, and beans. Bring to a boil for about 1-2 minutes then reduce to a simmer for about 30 minutes.
- Get in the habit of tasting your chili throughout the cooking process a little at a time. This will help you judge the seasoning and level of flavor or spiciness. This is important, especially with adding salt!
- Partially cover your chili during the 30 minute cook-time.
This recipe yields about 1 cup per serving and serve with fresh shredded cheese and other desired chili fixins! I like to personally substitute plain greek yogurt for sour cream and garnish with green onion.