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| Hearty Three-Bean Chili Recipe |
Category: Other / Chili
Rating:
N/A
Servings: 8
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Ingredients
1 teaspoon vegetable oil
2 cup chopped onion
3 garlic cloves; minced
2 tablespoon chili powder
1 1/2 tablespoon ground cumin
1/2 teaspoon salt
29 oz no-salt-added stewed tomatoes; undrained, 2 cans, 14.5 o
30 oz black beans; drained, 2 cans, 15 ounce
16 oz kidney beans; canned, drained
15 oz pinto beans; canned, drained
14 1/2 oz fat-free beef broth
1/2 cup water
1 large green bell pepper; cut into 1 pieces
1 large red bell pepper; cut into 1 pieces
1/2 cup fat-free sour cream
1/3 cup diced green bell pepper
1/3 cup diced red bell pepper
Cooking 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: 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
chili
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