KIDNEY BEAN SALAD FOR WEIGHT LOSS RECIPES

Name: Beef and Bean Chili
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: American,Mexican
Ingredients: 2 spray(s) Cooking spray; 1 pound(s) Uncooked lean trimmed sirloin beef ground; 2 tsp Olive oil; 1 medium Uncooked onion(s) diced; 2 rib(s), medium Uncooked celery diced; 2 medium clove(s) Garlic clove(s) minced; 1 small Jalapeño pepper(s) seeded and minced**; 2 Tbsp Chili powder; 2 tsp Ground cumin; 1 tsp Dried oregano; 2 leaf/leaves Bay leaf; 0.5 tsp Table salt; 0.5 tsp Red pepper flakes or more to taste; 28 oz Canned crushed tomatoes; 1 cup(s) Canned beef broth reduced-sodium; 8 oz Canned tomato sauce; 30 oz Canned kidney beans rinsed and drained; 0.5 cup(s) Uncooked shallot(s) chopped

BEEF AND BEAN CHILI | RECIPES | WW USA - WEIGHT WATCHERS

Beef and Bean Chili | Recipes | WW USA - Weight Watchers image

Perfect for a party! Just leave the chili pot over low heat and offer a variety of toppings on the side to garnish in whatever way suits your style: fresh cilantro leaves, sliced scallions, reduced-fat sour cream, low-fat shredded Cheddar, sliced black olives and chopped fresh jalapeños. You can also serve this chili over rice, a bed of shredded cabbage, or cauliflower rice if you wish. Or make use as you would taco meat in a wrap: Just spoon it on a tortilla or in an iceberg lettuce leaf using a slotted spoon. Top with your choice of toppings and fold it or roll it to enjoy with no utensils required.

Provided by WEIGHTWATCHERS.COM

Categories Lunch,Dinner

Total Time 65 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 18

Ingredients

2 spray(s) Cooking spray
1 pound(s) Uncooked lean trimmed sirloin beef ground
2 tsp Olive oil
1 medium Uncooked onion(s) diced
2 rib(s), medium Uncooked celery diced
2 medium clove(s) Garlic clove(s) minced
1 small Jalapeño pepper(s) seeded and minced**
2 Tbsp Chili powder
2 tsp Ground cumin
1 tsp Dried oregano
2 leaf/leaves Bay leaf
0.5 tsp Table salt
0.5 tsp Red pepper flakes or more to taste
28 oz Canned crushed tomatoes
1 cup(s) Canned beef broth reduced-sodium
8 oz Canned tomato sauce
30 oz Canned kidney beans rinsed and drained
0.5 cup(s) Uncooked shallot(s) chopped

Steps:

Coat a large stockpot with cooking spray; set it over medium-high heat. Add the beef; cook until it's browned, breaking up the meat as it cooks, about 5 minutes. Remove the beef from the pot; set aside.
Add oil to the pot; 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 the beef with spices.
Add the tomatoes, broth, tomato sauce, and beans; 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 chopped shallots.
Serving Size: about 1 heaping cup.

Nutrition Facts : Calories 50 kcal

BEEF AND BEAN CHILI | RECIPES | WW USA - WEIGHT WATCHERS

Beef and Bean Chili | Recipes | WW USA - Weight Watchers image

Perfect for a party! Just leave the chili pot over low heat and offer a variety of toppings on the side to garnish in whatever way suits your style: fresh cilantro leaves, sliced scallions, reduced-fat sour cream, low-fat shredded Cheddar, sliced black olives and chopped fresh jalapeños. You can also serve this chili over rice, a bed of shredded cabbage, or cauliflower rice if you wish. Or make use as you would taco meat in a wrap: Just spoon it on a tortilla or in an iceberg lettuce leaf using a slotted spoon. Top with your choice of toppings and fold it or roll it to enjoy with no utensils required.

Provided by WEIGHTWATCHERS.COM

Categories Lunch,Dinner

Total Time 65 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 18

Ingredients

2 spray(s) Cooking spray
1 pound(s) Uncooked lean trimmed sirloin beef ground
2 tsp Olive oil
1 medium Uncooked onion(s) diced
2 rib(s), medium Uncooked celery diced
2 medium clove(s) Garlic clove(s) minced
1 small Jalapeño pepper(s) seeded and minced**
2 Tbsp Chili powder
2 tsp Ground cumin
1 tsp Dried oregano
2 leaf/leaves Bay leaf
0.5 tsp Table salt
0.5 tsp Red pepper flakes or more to taste
28 oz Canned crushed tomatoes
1 cup(s) Canned beef broth reduced-sodium
8 oz Canned tomato sauce
30 oz Canned kidney beans rinsed and drained
0.5 cup(s) Uncooked shallot(s) chopped

Steps:

Coat a large stockpot with cooking spray; set it over medium-high heat. Add the beef; cook until it's browned, breaking up the meat as it cooks, about 5 minutes. Remove the beef from the pot; set aside.
Add oil to the pot; 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 the beef with spices.
Add the tomatoes, broth, tomato sauce, and beans; 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 chopped shallots.
Serving Size: about 1 heaping cup.

Nutrition Facts : Calories 50 kcal

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