| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats, Dairy |
Tex-Mex |
Beans & leg, Chili, Tex-mex |
8 |
Servings |
INGREDIENTS
| 1 |
ts |
Vegetable oil |
| 2 |
c |
Chopped onion |
| 3 |
|
Garlic cloves; minced |
| 2 |
tb |
Chili powder |
| 1 1/2 |
tb |
Ground cumin |
| 1/2 |
ts |
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 |
lg |
Green bell pepper; cut into 1" pieces |
| 1 |
lg |
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
1. 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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