Weight Watchers Beef and Bean Chili Recipe
Weight Watchers Beef and Bean Chili Recipe. Get ready to whip up something truly special. It’s a fantastic lunch or dinner option that combines hearty beef and beans in a way that’s sure to satisfy your taste buds.
What’s great about this recipe is its simplicity and the use of everyday ingredients. You’ve got beef adding a rich, meaty flavor and beans bringing in their own unique texture and taste.
This Beef and Bean Chili is more than just a meal; it’s a chance to create something delicious that everyone can enjoy. So, grab your apron, and let’s get cooking!
Weight Watchers Points
2 Points (2022/2024 Plan)
MyWW Points: 2 Blue Plan and 9 Green Plan
2 WW Freestyle Points and 9 Smart Points
Tips and Tricks
Browning the Beef
Brown the beef in batches if necessary to avoid overcrowding the pot. Overcrowding can cause the beef to steam instead of sear, affecting the flavor and texture.
Prepping Vegetables
Dice the vegetables uniformly to ensure even cooking. This helps blend the flavors better and provides a consistent texture in each bite.
Controlling Heat
Adjust the amount of jalapeño and crushed red pepper flakes to suit your heat preference. For a milder chili, use less or omit them entirely.
Layering Flavors
Cook the onions, celery, garlic, and jalapeño until they are soft and fragrant. This step is crucial for building a robust flavor base for the chili.
Incorporating Spices
After adding the spices, stir them into the beef and vegetables thoroughly. Cooking the spices briefly before adding liquids enhances their flavors and aroma.
Simmering
Simmer the chili with the lid partially covered. This helps thicken the chili while allowing excess moisture to evaporate, concentrating the flavors.
Removing Bay Leaves
Don’t forget to remove the bay leaves before serving. Bay leaves add great flavor but are not meant to be eaten.
Adding Shallots
Sprinkle chopped shallots on top just before serving. They add a fresh, slightly sweet crunch that complements the rich, savory chili.
Serving Suggestions
Serve the chili with cornbread, rice, or a side salad for a complete meal. Toppings like shredded cheese, sour cream, or avocado can add extra flavor and texture.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the chili has thickened too much.
Related Recipes
Mouth-Watering Weight Watchers Chili Recipes
Weight Watchers Sirloin Beef And Bean Chili
Weight Watchers Twenty Minute Chili
We are not affiliated with Weight Watchers/WW in any way.
Double check points on the official calculator.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
Love wine? Check out this cute wine glass. The Points Glass Stemless Wine Glass. 3 Points, 5 Points, Who Cares
Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
Need to make more or fewer servings?
On Desktop, hover over “Servings” # and move the slider to desired number of servings.
Weight Watchers Beef and Bean Chili
Equipment
- Meat Mallet
Ingredients
- 1 pound lean trimmed sirloin ground beef
- 2 teaspoon olive oil
- 1 medium onion diced
- 2 ribs celery diced
- 2 cloves garlic minced
- 1 small jalapeno pepper seeded and minced
- 2 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- ½ teaspoon salt
- ½ teaspoon crushed red pepper flakes or more to taste
- 1 can (28 ounce) crushed tomatoes
- 1 cup low sodium beef broth
- 1 can (8 ounce) tomato sauce
- 30 ounces kidney beans rinsed and drained
- ½ cup shallots chopped
Instructions
- Spray a large stockpot with cooking spray and place it on medium-high heat.
- Add the beef to the pot and cook for about 5 minutes, breaking the meat apart as it cooks. Once browned, take the beef out of the pot and set it aside.
- Pour oil into the same pot and heat it up again on medium-high. Wait for the oil to get hot.
- Put in the onion, celery, garlic, and jalapeño. Cook them until they're soft, which should take about 4 minutes.
- Return the beef to the pot. Add chili powder, cumin, oregano, bay leaves, salt, and red pepper flakes. Mix everything together so that the spices cover the vegetables and beef.
- Now, add the tomatoes, broth, tomato sauce, and beans to the pot. Bring everything to a boil.
- Once boiling, turn the heat down to low. Let the chili simmer for 30 minutes with the pot partially covered.
- Remove bay leaves.
- Serve the chili in bowls and sprinkle chopped shallots on top for extra flavor.
Notes
Nutrition
You May Also Like
