Servings: 8

Cooking Time: 8 Hours


2 tbsp. flour

2 lbs. lean beef chuck, cubed

1 tbsp. olive oil

1 onion, chopped fine

2 jalapeño peppers, chopped

4 cloves garlic, chopped fine

1 tbsp. cumin

4 oz. green chilies, drained & chopped

3 tbsp. Ancho chili powder

1 tsp crushed red pepper flakes

1 tsp oregano

3 cups beef broth, fat-free & low-sodium

28 oz. tomatoes, diced, undrained

¼ cup Greek yogurt, fat free

3 tbsp. green onions, chopped


1- Place the flour in a large Ziploc bag. Add the beef and toss to coat.

2- Add the oil to the cooking pot and set to sauté on med-high.

3- Add the beef and cook, stirring occasionally, until browned on all sides. Add the onions and jalapenos and cook until soft. Stir in the garlic and cook 1 minute more.

4- Stir in remaining ingredients, except yogurt and green onions, mix well. Add the lid and set to slow cook on low. Cook 7-8 hours until chili is thick and beef is tender.

5- Ladle into bowls and top with a dollop of yogurt and green onions. Serve.


InfoCalories 267

Total Fat 9g

Total Carbs 8g

Protein 36g

Sodium 317mg.