1 tsp Vegetable oil
2 cup Chopped onion
3 Garlic cloves, minced
2 tbsp Chili powder
1 1/2 tbsp Ground cumin
1/2 tsp Salt
29 oz No-salt-added stewed tomatoes, undrained, 2 cans, 14.5 ounces each
30 oz Black beans, drained, 2 cans, 15 ounces each
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
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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
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Feb 25, 1998
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