Light Chili


A deliciously light and healthy chili recipe that won’t weigh you down. This is the perfect comfort food for a rainy day.


  • 1 pound fresh ground beef
  • 1 (28-ounce) can of water water
  • 1 (28-ounce) can S&W brand petite cut diced tomatoes.
  • 1 (15-ounce) can red kidney beans, drained
  • 1 onion, chopped (about 1 cup)
  • 1/4 cup chopped celery
  • 1/4 cup chopped green bell pepper
  • 3 cloves finely minced garlic 
  • 1 pkt. chili seasoning mix
  • 1 tsp. worcestershire sauce
  • 1 T. tomato paste (use more for thicker chili)
  • 2+ teaspoon ground cumin (use more for real flavor)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1/4 teaspoon cayenne pepper
  • Salt and freshly ground black pepper to taste

In a large skillet, brown the ground beef together with the onion. Add bell pepper, celery and spices. Add the water, tomato paste and the tomato puree. Cook over medium low heat for 20 minutes until flavors are well incorporated. Add drained beans and stir. Cook another 10 minutes on low heat.

Adjust spices, salt and sugar for a cohesive flavor.

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