2 teaspoons olive oil
- large onion, chopped 2 carrots, chopped
- celery stalks, chopped
1 red bell pepper, chopped
3 large garlic cloves, minced
- pound lean ground beef (7% fat or less) 1 tablespoon chili powder
- teaspoons ground cumin
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 (14½-ounce) can fire-roasted diced tomatoes
1 (15½-ounce) can red kidney beans, rinsed and drained
6 tablespoons fat-free sour cream 3 cups hot cooked brown rice
- Heat oil in large nonstick Dutch oven over medium Add onion, carrots, celery, bell pepper, and garlic; cook, stirring, until carrots and celery are softened, about 15 minutes. Add beef and cook, breaking it apart with wooden spoon, until browned, about 7 minutes. Stir in chili powder, cumin, oregano, salt, and black pepper; cook, stirring, 2 minutes.
- Add tomatoes with their juice and beans to pot; bring to Reduce heat and simmer, partially covered, stirring occasionally, until flavors are blended, about 20 minutes. Serve with sour cream and rice.
PER SERVING (ABOUT 1½ CUPS CHILI, ½ CUP RICE, AND 1 TABLESPOON SOUR CREAM): 396 grams, 373 Cal, 7 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 47 mg Chol, 452 mg Sod, 52 g Total Carb, 8 g Total Sugar, 11 g Fib, 25 g Prot, 83 mg Calc.
PointsPlus value: 9