On a Roll

Last night we went to AppleBee's to use up gift cards we've gotten. I was able to stay within my Weight Watcher Point System and still have dessert :)

Tonight we are having Beef and Bean Chili.

I've made this before and it was a hit. It's not as spicy as you would think. You can add more Red Pepper Flakes and buy tomatoes with Chili Peppers in it if you want to add the heat up. I use Turkey meat instead of Beef. I also skip the Bay leaves.

Again this was taken from Weight Watchers
Worth 7points if you follow their recipe

Ingredients
2 tsp olive oil
1 medium onion(s), chopped
2 stalk(s) (medium) celery, chopped
2 clove(s) (medium) garlic clove(s), minced
1 small jalapenoٌ pepper(s), seeded and minced**
1 pound(s) lean ground sirloin
2 Tbsp chili powder
2 tsp Durkee Ground Cumin Seed, or other brand
1 tsp dried oregano
2 leaf/leaves bay leaf
1/2 tsp table salt
1/2 tsp red pepper flakes, or more to taste
28 oz canned crushed tomatoes
1 cup(s) canned beef broth, reduced-sodium
8 oz canned tomato sauce
30 oz canned kidney beans, rinsed and drained
1/2 cup(s) shallot(s), chopped

InstructionsHeat oil in a large stockpot over medium-high heat. Add onion, celery, garlic and jalapeño; sauté until tender, about 4 minutes. Add beef and sauté until browned and cooked through, breaking up meat as it cooks, about 5 minutes; drain mixture through a colander to remove excess fat.


Return beef mixture to pan (set over medium-high heat) and add chili powder, cumin, oregano, bay leaves, salt and red pepper flakes; stir to coat vegetables and beef with spices. Add tomatoes, broth, tomato sauce and beans, and bring to a boil; reduce heat and simmer, partially covered, for 30 minutes.


To serve, discard bay leaves, ladle chili into bowls and top with chopped shallots. Yields about 1 heaping cup per serving.