| 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 |
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.
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.