One Pot Beef and Bean Chili
Servings
8Serving size
1 1/2 cups
COOKING TIME
60 minutes
This recipe may be multiplied and makes great leftovers.
Ingredients
| 1 Tbsp. Olive oil |
| 1 medium White onions (small dice) |
| 4 clove Garlic, raw (minced) |
| 16 ounces 90/10 Ground beef |
| 16 ounces Vegetables, mixed, frozen |
| 2 15 ounce can Canned no salt added kidney beans (or black beans, pinto beans, etc.)(NOT drained) |
| 1 15-ounce can No salt added diced tomatoes |
| 1 cup No salt added vegetable stock |
| 1/4 tsp. Salt |
| 2 Tbsp. Chili powder |
| 2 Tbsp, ground Ground cumin |
| 2 tsp., leaves Dried oregano |
| 4 ounce Reduced fat cheddar cheese (grated)(1 Tbsp per serving) |
| 1/2 cup Nonfat Greek Yogurt (1 Tbsp per serving) |
Instructions
Heat a large sauce pot over medium-high heat. Once hot add the oil.
When oil is hot add the onions and saute until translucent and soft, about 5 minutes.
Once the onions are soft, add the garlic and saute for 2 more minutes. Add the ground beef and cook until no pink is visible. Stir often using a wooden spoon to break the beef into small pieces.
Add the remianing ingredients and bring to a boil.
Reduce heat to simmer for about 30 minutes, stirring often, to allow the flavors to develop and the chili to thicken.
Serve hot with 1 1/2 cup chili topped with with 1 Tbsp of cheese and plain yogurt.
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Special Diet Information
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Lactose
This recipe contains cheese, and some who are lactose intolerant may be able to tolerate it. The sour cream may be left out or a lactose-free sour cream may be substituted.
Recipe Notes
This is an easy one-pot meal that really satisfies.