Becca’s Lite Chili

I’ve been making this easy and lite chili recipe since I was first married and a member of Weight Watchers. I lived by those points but my husband was not a fan. Taco soup was a member favorite at the time, but I needed something more filling if the husband was going to eat it. The recipe’s seasonings has evolved over the years and you can & should adjust to your own tastes. It works with ground turkey as well- but you may need more seasoning. I like to freeze the left overs in those silicon individual soup molds for quick lunches.  Of course my husband still thinks it should be spicier, but that’s what his bottle of hot sauce is for. 😉

Ingredients:

• 1 to 1-1/2 pounds lean ground beef
• 1 large sweet onion, chopped
• 1-1/2 tbs chili powder
• 3 tsp cumin
• 3 tsp garlic powder
• 1 tsp kosher salt
• 1 can (6oz) tomato paste
• 1 can (14.5 oz) stewed tomatoes, drained and chopped
• 1 can Original Rotel (do not drain)
• 1 tsp sugar
• 1 can (16oz) pinto beans, drained & rinsed
• 1 can (14.5 oz) whole kernel corn, drained
• 1 c water (adjust as needed)

Toppings:

• sour cream
• shredded cheese
• jalapeño slices
• Fritos

Instructions:

1. In a dutch oven over medium-high heat, brown the ground beef and onions. Drain off any excess fat.
2. Add the chili powder, garlic powder, cumin and salt- stir to combine.
3. Add the tomato paste- stir and let cook a minute or two.
4. Add the stewed tomatoes, Rotel, and sugar- stir to combine.
5. Add the the pinto beans- stir to combine. Add water depending on how thick you want the chili to be.
6. Bring to a boil, then cover, lower heat and simmer on low for 45 mins.
7. Adjust seasonings to taste.
8. Serve with toppings on the side.