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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This chili is just as hearty as beef chili only without the added fat. I wanted something low calorie (low WW points) for my lunches and this fit the bill nicely! You can add any extra vegetables that you like. 1 cup per serving. Ingredients:
1 onion, chopped |
2 garlic cloves |
1/2 lb mushroom, sliced thick |
1 red bell peppers or 1 green bell pepper, chopped |
1 cup nonfat beef broth (i use beef oxo) |
19 ounces black beans, rinsed |
14 ounces kidney beans, rinsed |
14 ounces baked beans in tomato sauce |
23 ounces tomato sauce |
5 ounces tomato paste |
19 ounces diced tomatoes (regular or chili accent) |
48 g chili seasoning mix, 1 package |
Directions:
1. Cook the onions, garlic, mushrooms and bell peppers in a little of the beef broth, until veggies are soft, adding more broth if needed.
2. Add the rest of the beef broth and the remaining ingredients and bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 45 minutes.
3. Note: Have a taste about halfway through cooking and adjust seasonings if needed. I'm not sure if all chili seasoning packages are the same potency so you may need to add extra chili, cumin, salt and pepper if needed.
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