Weight Watchers Two-Bean Chili |
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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 4 |
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I found this recipe in the March/April 2008 issue of Weight Watchers magazine. It is a CORE recipe for those following the CORE plan and it is a points value of 5 for a serving of 1 cup of chili with 2 tablespoons sour cream and 1 tablespoon of scallions. Ingredients:
1 teaspoon olive oil |
3/4 lb lean ground beef (7% fat or less) |
1 onion, chopped |
3 garlic cloves, minced |
1 yellow bell pepper, chopped |
1 tablespoon dried ancho chile powder |
1 teaspoon ground cumin |
28 ounces diced tomatoes |
15 1/2 ounces red kidney beans, rinsed and drained |
15 1/2 ounces black beans, rinsed and drained |
3/4 teaspoon salt |
3/4 cup nonfat sour cream |
2 scallions, sliced |
Directions:
1. Heat the oil in a Dutch oven over medium-high heat.
2. Add the beef and cook, breaking it apart with a wooden spoon until no longer pink, about 4 minutes.
3. Add the onion, garlic, bell pepper, chili powder and cumin.
4. Cook until the vegetables are softened, 3-4 minutes.
5. Stir in the tomatoes, beans and salt and bring to a boil.
6. Reduce the heat and simmer, uncovered, until the chili thickens slightly, about 15 minutes.
7. Serve topped with the sour cream and scallions.
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