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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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We enjoyed this super fast and easy chili, however I made this on a day when I just wanted to use what I had in the house, so made some changes to the recipe. For example, the original recipe called for 1 can (15 oz) red kidney beans - as I didn't have any I used some frozen corn in its place and for the 1 can of black beans I used 1 can of scarlet runner beans which looked more like black kidney beans. Very good chili which although different with my changes was enjoyed by all. This is a very mild chili-but the chili powder can be increased substancialy for a bit more heat. If following the WW flex plan this is 5 points/serving (1 cup with 2 tablespoons fat-free sour cream)! Recipe source: WW magazine Ingredients:
1 teaspoon olive oil (i think this can probably be skipped and lower the points of this dish) |
3/4 lb lean ground beef |
1 onion, chopped |
3 garlic cloves, minced |
1 bell pepper, chopped (i used a red bell pepper because that is what i had on hand, the original recipe specifies a yellow ) |
1 tablespoon chili powder (you may need more chili powder for chili with more heat, see note in description) |
1 teaspoon ground cumin |
1 (28 ounce) can tomatoes, diced |
1 (15 ounce) red kidney beans, rinsed and drained (or use the corn as i did, see note in description) |
1 (15 ounce) can black beans, rinsed and drained (see note in description) |
3/4 teaspoon salt |
3/4 cup nonfat sour cream |
2 scallions, sliced (optional) |
Directions:
1. In a large pot or dutch oven heat oil over medium high heat.
2. Add beef and cook until browned (3-5 minutes).
3. Add onion, garlic, bell pepper, chili powder and cumin; cook until vegetables are soft (3-5 minutes).
4. Stir in tomatoes and beans (see my changes in the description), and salt. Bring to a boil. Reduce heat and simmer until chili is thickened (15-20 minutes).
5. Serve topped with sour cream and scallions, if desired.
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