Weight Watchers Chili Recipe With Ground Beef - Hearty Food Ideas
I’ve often found that a steaming bowl of chili has a magical way of warming not just the body but the soul. In my culinary adventures, I’ve learned that a dish like chili is perfect for gatherings with friends. It's versatile, hearty, and just right for those cooler evenings when comfort food is a must.
Imagine your friends huddled around the table, laughter ringing in the air, bowls brimming with rich, flavorful chili. This isn’t just any chili—it's a Weight Watchers Chili with Ground Beef, packing all the flavor without a hefty calorie count.
Servings 6
Calories 250kcal
Cost $
Ingredients
- 1 teaspoon olive oil
- 3/4 lb lean ground beef 7% fat or less
- 1 medium onion, chopped
- 3 garlic cloves, finely minced
- 1 yellow bell pepper, chopped
- 28 ounces diced tomatoes
- 15 1/2 ounces red kidney beans, rinsed and drained
- 15 1/2 ounces black beans, rinsed and drained
- 1 tablespoon ancho chile powder for a smoky depth
- 1 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/2 teaspoon smoked paprika for a subtle smoky flavor
- 1/4 teaspoon ground coriander for a citrusy, warm undertone
- 3/4 cup nonfat sour cream
- 2 scallions, thinly sliced
Instructions
Step 1: Begin With the Beef
- Start by heating the olive oil in a large pot over medium heat. Once the oil shimmers, toss in the ground beef. Cook it until it browns completely, breaking it apart with a spatula as it cooks. This shouldn't take more than five to seven minutes.
Step 2: Add Aromatics
- Once the beef is browned, it’s time to add the chopped onion and minced garlic. Stir them in and let their enticing aromas fill your kitchen. Cook these until the onion turns soft and translucent, about three minutes.
Step 3: Introduce the Veggies
- Next, fold in the yellow bell pepper. Stir it gently in with the beef mixture. Let it sauté for an additional three to four minutes. The peppers will bring a satisfying crunch and a sweet note to your chili.
Step 4: Add the Tomatoes and Beans
- Now, pour in those diced tomatoes along with both the red kidney beans and black beans. Give everything a good stir, ensuring all ingredients are well combined. This is where the chili starts to come to life!
Step 5: Season to Perfection
- At this stage, add the ancho chile powder, ground cumin, salt, smoked paprika, and ground coriander. Stir well to ensure every scoop gets a burst of these spices. Let everything simmer together for about 15-20 minutes, allowing the flavors to mingle.
Step 6: Final Touches
- Right before you’re ready to serve, stir in the nonfat sour cream. This will give the chili a creamy finish and a touch of richness. Garnish with thinly sliced scallions for a refreshing crunch.
Notes
- Adjusting Heat: If you like it spicy, consider adding jalapeños or a dash of hot sauce.
- Make it Vegan: Swap out the ground beef for a plant-based alternative or use extra beans.
- Freezing: This chili freezes well, so make a double batch and save some for later.
- Serving Size: Measure out portions to help track those Weight Watchers points easily.
- Top It Up: Customize your chili with toppings like shredded cheese, avocado, or tortilla strips for extra flair.