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

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