Cook and stir beef, onion and garlic in a large Dutch oven or saucepan over medium-high heat until beef is browned, crumbling beef well as you go.
Drain beef, rinse with hot water and return to the skillet. Stir in broth and remaining ingredients then reduce heat and simmer for 15 minutes, stirring occasionally.
Notes
SERVING SUGGESTION: Top individual bowls of chili with shredded low fat Cheddar cheese and chopped onion. Add a relish tray of carrot and celery sticks, cherry tomatoes and whole black olives. Serve crusty bread and butter on the side.VEGETARIAN: Use TVP crumbles and vegetable broth.KOSHER: Make sure ground beef is certified kosher.GLUTEN FREE: Make sure broth, beans and tomato paste are gluten free.NUTRITION: Per serving: 294 Calories; 3g Fat; 15g Protein; 20g Carbohydrate; 5g Dietary Fiber; 21mg Cholesterol; 1121mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat. Points: 4