Hearty Three-Bean Chili

Hearty Three-Bean Chili

Recipe By : Weight Watchers Magazine, Jan/Feb 1998

8 Preparation Time :

Categories : Beans & Legumes Chili

Tex-Mex

Amount Measure Ingredient -- Preparation Method -- -- --

1 teaspoon vegetable oil

2 cups chopped onion

3 garlic cloves -- minced

2 tablespoons chili powder

1 1/2 tablespoons ground cumin

1/2 teaspoon salt

29 ounces no-salt-added stewed tomatoes -- undrained

2 cans -- 14 1/2 ounces each 30 ounces black beans -- drained

2 cans -- 15 ounces each 16 ounces kidney beans -- canned, drained

15 ounces pinto beans -- canned, drained

14 1/2 ounces fat-free beef broth

1/2 cup water

1 large green bell pepper -- cut into 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

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 h

30 minutes, stirring occasionally. Spoon chili into bowls; top each serving with

1 tablespoon sour cream. Sprinkle diced green and red bell pe

pper evenly over each serving.

Yield: 8 servings (serving size: 1 1/2 cups).

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. - - - - - - - - - - - - - - - - - -