Beef Chili With Kidney Beans

2 Tablespoons canola oil

2 medium onions, chopped fine

1 medium red bell pepper, diced

2 Tablespoons minced garlic

1/4 Cup chili powder

1 Tablespoon ground cumin

2 teaspoons ground coriander

1 teaspoon red pepper flakes

1 teaspoon dried oregano

2 pounds core ground beef

2 15 oz cans kidney beans, dark red

1 28 oz can diced tomatoes, with juice

1 28 oz tomato puree

Heat oil in a large Dutch oven over medium heat until shimmering. Add onions, bell pepper, and spices until veggies are softened, about 10 minutes.

Increase heat to medium high and add half the beef. Cook, breaking up with a wooden spoon until no longer pink. Add remaining beef and repeat.

Add beans, both tomatoes, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low. Simmer, covered, stirring occasionally for one hour.

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Crockpot Three Bean and Pork Chili

Yield: 10 (1 cup) servings; 5 points per serving

1 medium onion, chopped

2 medium garlic cloves, minced

1 c. carrots, chopped

1 T. medium-hot chili powder

1 t. oregano

1 small jalapeno, chopped

Salt and pepper, to taste

2 lb. lean pork tenderloin, cut into 1” cubes

1 can black beans, drained and rinsed

1 can kidney beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 c. canned tomato puree

1 can (29 oz) diced tomatoes with green pepper, celery and onion, undrained

6 oz. canned tomato paste

Combine onion, garlic, carrots, chili powder, oregano, jalapeno, salt and pepper in 5-qt. or larger slow cooker.

Stir well.

Add remaining ingredients, and stir well again.

Cook on high 8-10 hours. Start cooking the chili at a high setting so the ingredients quickly reach a safe temperature, then reduce the heat to low after 3-4 hours if preferred.

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Classic Beef Chili

Yield: 10 (1 cup) servings; 2 points per serving

1 lb extra lean ground beef (10% fat or less)

2 garlic cloves, finely chopped

2 tbsp chili powder

1 tsp ground cumin

1 can (28oz) crushed tomatoes

1 can (15 oz) red kidney beans, rinsed and drained

1 small onion, chopped

1 medium green pepper, chopped

2 tbsp tomato paste

In large nonstick skillet cook beef and garlic over medium heat, stirring with a wooden spoon to break up meat, until browned, drain. Add chili powder and cumin, stir to combine.

Combine tomatoes, beans, onion, peppers and tomato paste in large pot, stir in beef mixture. Cover and cook about 2 hours until flavors are well blended.

Nutritional Information: 142 calories, 5g fat, 4g fiber.

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Quick Chili (Core)

1 clove garlic, minced

1 lb extra-lean ground beef

1 (15-ounce) can red beans, undiluted

1 C chopped onion

1/2 med green pepper, chopped

2 (8-oz) cans tomato sauce

1 tsp salt

1 1/2 tsp chili powder

Sauté garlic and beef in a large skillet until meat loses its red color. Drain.

Add beans with their liquid, onion, and green pepper. Pour in tomato sauce, and add salt and chili powder. Stir well.

Simmer over low heat, stirring occasionally, until chili is desired thickness - about 45 minutes.

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Spicy 3-Pepper Chili

1 lb. ground round

large onion, chopped

large green pepper, chopped

2 serrano or jalapeno peppers, chopped

2 gloves garlic, minced

28-oz can diced tomatoes

5-oz can tomato paste

can chipotle chili sauce*

can cannellini beans**

can kidney beans

1/2 cup chili powder

healthy shake of cayenne pepper

shake of cumin

bay leaf

salt and pepper

Spray big pan with Pam and heat. Add green pepper, onion, serrano peppers, and garlic, and sauté till tender. Add ground beef, brown, drain. Dump into crock-pot (or keep in big pot if you prefer) and add remaining ingredients.

(Note: I drained the cannellini beans but not the kidney beans.) I cooked in on low in the crock-pot for about 4 hours.

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