Hearty three-bean chili
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Vegetable oil |
| 2 | cups | Chopped onion |
| 3 | Garlic cloves; minced | |
| 2 | tablespoons | Chili powder |
| 1½ | tablespoon | Ground cumin |
| ½ | teaspoon | Salt |
| 29 | ounces | No-salt-added stewed tomatoes; undrained, 2 cans, 14.5 ounces each |
| 30 | ounces | Black beans; drained, 2 cans, 15 ounces each |
| 16 | ounces | Kidney beans; canned, drained |
| 15 | ounces | Pinto beans; canned, drained |
| 14½ | ounce | Fat-free beef broth |
| ½ | cup | Water |
| 1 | large | Green bell pepper; cut into 1\" pieces |
| 1 | large | Red bell pepper; cut into 1\" pieces |
| ½ | cup | Fat-free sour cream |
| ⅓ | cup | Diced green bell pepper |
| ⅓ | cup | Diced red bell pepper |
Directions
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: 1½ cups).
Points: 4; Exchanges: ½ very lean meat, 2 ½ 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@...> on Feb 25, 1998