Two-Bean Chili Con Carne
Kimberly O'Neill
ingredients
- 1 tsp olive oil
- 3/4 lb lean ground beef (7% fat or less)
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 bell pepper, seeded and chopped
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 (28-oz) can diced tomatoes
- 1 (15 1/2-oz) can pinto beans, rinsed and drained
- 1 (15 1/2-oz) can navy beans, rinsed and drained
- 3/4 tsp salt
- 1 1/2 c quick-cooking brown rice
directions
- 1
1. Heat the oil in a large saucepan over medium-high heat. Add the beef and cook, breaking it apart with a wooden spoon, until no longer pink, about 4 minutes. Add the onion, garlic, bell pepper, chili powder, and cumin; cook until the vegetables soften, 3-4 minutes. Stir in the tomatoes, pinto beans, navy beans, and salt; bring to a boil. Reduce the heat and simmer, uncovered, until the chili thickens slightly, about 15 minutes.
- 2
2. Meanwhile, cook the rice according to package directions, omitting the salt if desired. Serve the chili over the rice.
Source: Weight Watchers
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews