DIRECTIONS:
In a stockpot, over medium heat, brown the meat with a little salt and pepper. Add water, just to cover by 1/2 an inch, and bring to boil. Boil for 2 minutes. Drain and rinse.
Return meat to pot – medium heat – and add the olive oil, celery, onions, chili powder, cumin, salt, black pepper, and garlic powder. Cook for 1 minute.
Add the diced tomatoes, tomato juice, tomato paste, water, and beans. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
Makes 15 (1-cup) servings
Nutritional Info: Calories 232; Carbs 27g; Protein 21g; Fat 5.2g; Fiber 9g
6 SmartPoints Per Serving
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