Prep 15 mins
Cook 25 mins
We enjoyed this super fast and easy chili, however I made this on a day when I just wanted to use what I had in the house, so made some changes to the recipe. For example, the original recipe called for 1 can (15 oz) red kidney beans - as I didn't have any I used some frozen corn in its place and for the 1 can of black beans I used 1 can of scarlet runner beans which looked more like black kidney beans. Very good chili which although different with my changes was enjoyed by all. This is a very mild chili--but the chili powder can be increased substancialy for a bit more heat. If following the WW flex plan this is 5 points/serving (1 cup with 2 tablespoons fat-free sour cream)! Recipe source: WW magazine
- 1 teaspoon olive oil (I think this can probably be skipped and lower the points of this dish)
- 3⁄4 lb lean ground beef
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 bell pepper, chopped (I used a red bell pepper because that is what I had on hand, the original recipe specifies a yellow )
- 1 tablespoon chili powder (you may need more chili powder for chili with more heat, see note in description)
- 1 teaspoon ground cumin
- 1 (28 ounce) can tomatoes, diced
- 1 (15 ounce) red kidney beans, rinsed and drained (or use the corn as I did, see note in description)
- 1 (15 ounce) can black beans, rinsed and drained (see note in description)
- 3⁄4 teaspoon salt
- 3⁄4 cup nonfat sour cream
- 2 scallions, sliced (optional)
- In a large pot or dutch oven heat oil over medium high heat.
- Add beef and cook until browned (3-5 minutes).
- Add onion, garlic, bell pepper, chili powder and cumin; cook until vegetables are soft (3-5 minutes).
- Stir in tomatoes and beans (see my changes in the description), and salt. Bring to a boil. Reduce heat and simmer until chili is thickened (15-20 minutes).
- Serve topped with sour cream and scallions, if desired.
This was excellent! I ran out of garlic so I just sprinkled some garlic powder in, we also sprinkled low fat cheddar on top instead of the sour cream and chives. It was enjoyed by all, thank you for sharing!
Very good chili! I was unexpectedly called away from the kitchen and had to leave my 14-year old son to finish up. He accidentally left out one can of tomatoes, but it was still quite tasty. I used 1/2 green pepper and 1/2 red pepper, and substituted chili beans for the black beans. I omitted scallions only because I didn't have any on hand. I plan to add some frozen corn kernels next time I prepare this chili. Thank you for such an easy crowd pleaser!
This is lovely, especially when you look at the numbers. Yippee! I didn't have any bell peppers of any color so that was left out, I tripled the chili powder and used 1 can of black beans (undrained- personal preference). The one can of beans was because I cut the recipe in half and didn't want to have to can's of leftover beans. I made Recipe#170283 to have with the chili and the pair made a very good comfort food dinner that was very healthy. I'm a happy camper tonight :D. Thank you ellie.