0
(0)
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

A Message from our Provider:

“We were called to be witnesses, not lawyers or judges”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?