| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats, Dairy | Tex-Mex | Beans & leg, Chili, Tex-mex | 8 | Servings |
INGREDIENTS
| 1 | t | Vegetable oil |
| 2 | c | Chopped onion |
| 3 | Garlic cloves, minced | |
| 2 | T | Chili powder |
| 1 1/2 | T | Ground cumin |
| 1/2 | t | Salt |
| 29 | oz | No-salt-added stewed |
| tomatoes undrained 2 | ||
| cans 14.5 ounces each | ||
| 30 | oz | Black beans, drained 2 |
| cans 15 ounces each | ||
| 16 | oz | Kidney beans, canned |
| drained | ||
| 15 | oz | Pinto beans, canned drained |
| 14 1/2 | oz | Fat-free beef broth |
| 1/2 | c | Water |
| 1 | Green bell pepper, cut into | |
| 1" pieces | ||
| 1 | Red bell pepper, cut into 1" | |
| pieces | ||
| 1/2 | c | Fat-free sour cream |
| 1/3 | c | Diced green bell pepper |
| 1/3 | c | Diced red bell pepper |
INSTRUCTIONS
Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Stir in chili powder, cumin, and salt; saute 1 minute. Add tomatoes and next 7 ingredients; bring to a boil. Cover, reduce heat and simmer 30 minutes, stirring occasionally. Spoon chili into bowls; top each serving with 1 tablespoon sour cream. Sprinkle diced green and red bell pepper evenly over each serving. Yield: 8 servings (serving size: 1 1/2 cups). Points: 4; Exchanges: 1/2 very lean meat, 2 1/2 starch , 2 vegetables. Per serving: CAL ( % from fat); PRO g; FAT g (SAT g); CARB g; FIB g; CHOL mg; IRON mg; SOD mg; CALC mg. Recipe by: Weight Watchers Magazine, Jan/Feb 1998 Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Feb 25, 1998
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