Beef and Bean Chili

My husband and I did the South Beach Diet for a while (with some success, I might add) and there are a handful of recipes from the SBD cookbooks we still make to this day.  This chili is perfect on a cold day, and we use left overs in nachos, enchiladas, etc.

I'll be posting a few in the next few days in a continued effort to post all of our family favorites here.

Beef and Bean Chili 

Ingredients

• 1 tbsp extra virgin olive oil
• 1 pound lean ground beef
• 2.5 tsp chili powder, divided
• 1 tsp cumin
• 1 small onion, diced
• 2 garlic cloves 
• 1 (28oz) can diced tomatoes
• 1 (15oz) can kidney beans, drained and rinsed
• Salt and Pepper

Directions

1. Heat oil in a large heavy bottomed saucepan over medium heat.
2. Add beef, 1 tsp chili powder, and cumin; saute until browned, about 5 minutes.
3. Using a slotted spoon, transfer beef to a plate.
4. Add onion, garlic, and remaining chili powder to the same pan; cook over medium heat, stirring occasionally, until softened, about 3 minutes.
5. Add tomatoes with juice and beans; cover and simmer for 10 minutes, stirring occasionally.
6. Uncover, add cooked beef, and cook an additional 5 minutes, until liquid thinkens slightly.
7. Season to taste with salt and pepper and serve hot.

Serves 4 (1.5 cup servings=350 calories each)