By Ainsley Welch
Two-Bean Chili Con Carne
2 steps
Prep:15minCook:25min
Serving size is 1 cup chili and 1/2 cup rice. 7 WW points.
Tip: For a festive meal, serve the chili with a tray of garnishes that guests can help themselves to. Try some finely diced red onion, chopped cilantro leaves, thinly sliced scallions, fat-free sour cream (a 1/4-cup serving has a points value of 1), shredded fat-free cheddar cheese (a 1/4-cup serving has a points value of 1), and chopped canned chile or jalapeño peppers.
Updated at: Wed, 16 Aug 2023 16:15:22 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
28
High
Nutrition per serving
Calories443 kcal (22%)
Total Fat9.5 g (14%)
Carbs66 g (25%)
Sugars6.2 g (7%)
Protein24.8 g (50%)
Sodium805.2 mg (40%)
Fiber8.6 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 teaspoonolive oil
0.75 poundlean ground beef
7% fat or less
1onion
chopped
3garlic cloves
minced
1bell pepper
seeded and chopped
1 tablespoonchili powder
1 teaspoonground cumin
1 x 28 ouncecan diced tomatoes
1 x 15.5 ouncepinto beans
can, rinsed and drained
1 x 15.5 ouncecan navy beans
rinsed and drained
¾ teaspoonsalt
1 ½ cupsbrown rice
quick-cooking
Instructions
Step 1
Heat the oil in a large saucepan over medium-high heat. Add the beef and cook, breaking it apart with a wooden spoon, until no longer pink, about 4 minutes. Add the onion, garlic, bell pepper, chili powder, and cumin; cook until the vegetables soften, 3-4 minutes. Stir in the tomatoes, pinto beans, navy beans, and salt; bring to a boil. Reduce the heat and simmer, uncovered, until the chili thickens slightly, about 15 minutes.
Step 2
Meanwhile, cook the rice according to package directions, omitting the salt if desired. Serve the chili over the rice.
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