Are you ready to warm your soul with a hearty bowl of deliciousness? Look no further than this Weight Watchers Chunky Beef Bean Chili, a mouthwatering recipe that combines savory ground beef, protein-packed beans, and a medley of spices to create a dish that’s not only satisfying but also guilt-free! Perfect for chilly nights or meal prep, this chili is sure to become a family favorite. With just 15 minutes of prep and an hour of simmering, you'll soon be savoring every flavorful bite. Dive into this recipe and discover how easy it is to whip up a comforting meal that’s both nutritious and delectable!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 lb ground beef
- 1 can kidney beans, drained
- 1 can black beans, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Prepare all ingredients by measuring and chopping: dice the onion, mince the garlic, and drain the kidney and black beans thoroughly.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add ground beef and break it apart using a wooden spoon, cooking until browned and no pink remains, approximately 6-8 minutes.
- Add chopped onions to the browned beef and sauté until onions become translucent and slightly softened, about 3-4 minutes.
- Stir in minced garlic and cook for an additional 30-45 seconds, being careful not to burn the garlic.
- Sprinkle chili powder, cumin, salt, and pepper over the beef mixture, stirring to evenly distribute the spices and coat the meat.
- Pour in the diced tomatoes with their juice, stirring to combine with the beef and spices.
- Add the drained kidney beans and black beans to the pot, mixing thoroughly.
- Bring the chili to a gentle boil, then reduce heat to low and cover the pot.
- Simmer the chili for approximately 45-60 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Remove from heat and let the chili rest for 5-10 minutes before serving to allow flavors to meld together.
- Serve hot in bowls, optionally garnishing with low-fat shredded cheese, chopped green onions, or a small dollop of Greek yogurt.
Tips
- Prep Ahead: To save time, chop your onions and mince the garlic in advance. You can even brown the beef the day before and store it in the fridge until you're ready to make the chili.
- Customize Your Beans: Feel free to mix and match your beans based on your preference. Great northern beans or pinto beans can also work well in this chili.
- Spice It Up: If you like your chili with a kick, consider adding a diced jalapeño or a pinch of cayenne pepper to the mix for some extra heat.
- Simmer Low and Slow: Allowing the chili to simmer for longer enhances the flavors. If you have the time, let it cook for up to 90 minutes on low heat for a richer taste.
- Garnish Creatively: Elevate your chili by garnishing with toppings like avocado slices, fresh cilantro, or a squeeze of lime for a burst of freshness.
- Make It a Meal: Serve your chili with whole-grain bread or over a bed of brown rice for a complete and satisfying meal.
- Store Leftovers: This chili stores beautifully! Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for a quick meal later.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 30g
Protein: 25g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 60mg
