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Ingredients

1/2 pound Lean ground beef (10% or less fat)
2 Onions, chopped
2 Celery stalks, sliced
1 Yellow bell pepper, seeded & diced
1 (10-ounce) package White mushrooms, quartered
1 Jalapeno pepper, seeded & minced (wear gloves to prevent irritation)
1 Large garlic clove, minced
2 (141/2 ounce) cans Diced tomatoes
1 (151/2 ounce) can Black beans, rinsed & drained
3 cups Water
2 tablespoons Tomato paste
11/2 teaspoons Chili powder
1 teaspoon Ground cumin
1 teaspoon Dried oregano, crumbled
1/2 teaspoon Salt
1/8 teaspoon Pepper
3 tablespoons Chopped cilantro

Preparation

1. Spray a large nonstick saucepan with nonstick spray and set over medium-high heat. Add the beef and cook, breaking it up with a wooden spoon, until browned 3-5 minutes. Drain off any fat.

2. Add the onions, celery, bell pepper, mushrooms, jalapeno, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the tomatoes, beans, water, tomato paste, chili powder, cumin, oregano, salt & pepper; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the chili is thickened, about 45 minutes. Sprinkle with the cilantro & serve.

Per serving (2 cups): 244 Cal, 5 g fat, 2 g sat fat, 15 mg chol, 833 mg sod, 38 g carb, 12 g fib, 18 g prot, 115 mg calc.

POINTS: 4

Tip: Crumbling the oregano leaves between your fingers as yo uadd them to the pot helps release their flavor.

Cook's Notes

For a cool sidekick to this hot chili, top each serving with one-quarter of a peeled, diced avocado tossed with a little finely chopped red onion and fresh lime juice. Add 2 POINTS per serving.

Nutrition Information

Calories: 244 ; Total Fat: 5 ; Saturated Fat: 2 ; Carbohydrates: 38 ; Protein: 18 ; Calcium: 115 ; Sodium: 833 ; Fiber: 12