A smokey and flavorful chili is sure to warm you up on a cold night. There are so many different ways to make chili, with a variety of ingredients. I am fond of bean chili’s where as my hubby is a fan of meat chili’s. So, this is a nice mix of both worlds. Even my son loves it on top of noodles or as a “sloppy joe” sandwich. If you like a spicy chili; add more heat with hot sauce or chili powder. You can easily make this a completely vegetarian chili by doubling the beans. The leftovers re-heat easily in the microwave and freezes well for a quick meal on a crazy day. I like serving chili with skinny jalapeno cornbread 🙂 Garnish with cheddar cheese, sour cream and green onions.
Makes 7 servings of 1 cup each. Nutrition for 1 cup: Weight Watchers Points + 7 ~ Calories 305.7 ~ Fat 8.3 g ~ Carbs 38.7g ~ Fiber 13.1g ~ Protein 18.3g
- 1 tbsp Extra Virgin Olive Oil (EVOO)
- 1/2 large sweet onion chopped (softball size)
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1/2 lb of 90% lean ground beef
- 2 14.5 oz can Fire Roasted Diced tomatoes (with garlic)
- 5 small cloves of garlic (minced)
- 2 cups cooked 15 bean mix (I cooked 1 cup dried beans in pressure cooker first)
- 1 can of Cuban black beans (Trader Joe’s)
- 1 tsp salt
- 2 tsp Cumin
- 1 tsp smokey paprika
- 3 tsp grill seasoning (2 while meat browning, 1 while simmering)
- 1 tsp red chili powder
- In a large stock pot over medium/high heat add: EVOO, onion, bell peppers, beef, 1 tsp salt and 2 tsp grill seasoning. Saute until beef is brown.
- Add Remainder of the ingredients, combine & bring to boil and lower heat to low.
- Cook for 20-30 minutes, stirring occasionally
- Garnish and Serve