In a Slow Cooker
Chunky Beef & Bean Chili
1 pound lean beef chuck, trimmed and cut into ¾-inch cubes
1 (15 ½-ounce) can pinto beans, rinsed and drained
1 (14 ½-ounce) can petite diced tomatoes
1 ¼ cups reduced-sodium beef broth
1 onion, finely chopped
2 tablespoons cornmeal
1 jalapeño pepper, seeded and minced
2 teaspoons chili powder
1 teaspoon ground cumin
¼ teaspoon anise seeds, crushed
¼ teaspoon cayenne
1 cup lightly packed fresh cilantro leaves
Combine all ingredients except cilantro in 5-or 6-quart slow cooker. Cover and cook until beef is fork-tender, 4–6 hours on high or 8–10 hours on low. Stir in ¾ cup of cilantro. Serve sprinkled with remaining ¼ cup cilantro.
PER SERVING (1 ½ cups): 310 Cal, 6 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 48 mg Chol, 636 mg Sod, 29 g Carb, 6 g Sugar, 8 g Fib, 32 g Prot, 83 mg Calc.
HEALTHY EXTRA
Serve this chili with a side of brown rice and steamed spinach (²⁄3 cup cooked brown rice per serving will increase the PointsPlus value by 3).