This is a quick recipe to make any night of the week. It also freezes well if you want to double the batch and make enough for a second meal. Pictured with corn bread.

INGREDIENTS

• 1 medium yellow onion -diced
• 1 pound 90% lean ground beef
• 2 1/2 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 tablespoons granulated sugar
• 1 (6 oz.) can tomato paste
• 1 tablespoon garlic powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cayenne pepper* -optional
• 2 1/2 cups beef broth
• 1 (15 oz.) can petite diced tomatoes
• 1 (16 oz.) can red kidney beans, drained and rinsed
• 1 (15 oz.) can tomato sauce
• Toppings: Sour Cream, Cheddar Cheese, Jalapeños, Green Onions, Hot Sauce

DIRECTIONS

1. Add the ground beef to the pot over medium-high heat. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally. 
   
2. Add the onion. Cook for 5 minutes, stirring occasionally.
3. Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
4. Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
5. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
6. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

Serves 6 People

7 WW Pts per serving without toppings