2 hrs 20 mins
I found this recipe in my new January/February issue of Weight Watchers magazine. Just in time for Super Bowl! :-)
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- 4 anaheim chilies, dried, seeded
- 2 cups water, boiling
- 2 large onions, cut up
- 5 garlic cloves, chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 lbs boneless bottom round roast, timeed and cut into 1-inch chunks
- 1 (28 ounce) can diced tomatoes
- 3 (15 ounce) cans pinto beans, rinsed and drained
- 2 red bell peppers, diced
- 1/2 teaspoon black pepper
- 6 cups romaine lettuce, shredded (for garnish)
- 4 plum tomatoes, diced (for garnish)
- 1 red onion, diced (for garnish)
- 1Preheat the oven to 350 degrees.
- 2Heat a large skillet over medium heat. Add the peppers and toast, turning occasionally, about 4 minutes. Transfer to a meduim bowl and cover with the boiling water. Let the peppers stand until softened, 15 minutes, drain.
- 3Tear the peppers; put the pieces in a food processor. Add the onions, garlic, chili powder, cumin, oregano and salt; puree.
- 4Mix the puree, beef and canned tomatoes in a large Dutch oven. Cover tightly and bake until the beef is fork-tender, 1 1/2-2 hours. Stir in the beans, bell peppers and black pepper. Bake until the bell peppers are tender, about 15 minutes.
- 5Top with the garnishes.
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Nutritional Facts for Kick-Off Chili - Ww Points = 5
Serving Size: 1 (402 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 370.6
- Calories from Fat 110
- Total Fat 12.2 g
- Saturated Fat 4.5 g
- Cholesterol 48.3 mg
- Sodium 393.0 mg
- Total Carbohydrate 40.3 g
- Dietary Fiber 12.5 g
- Sugars 6.7 g
- Protein 26.6 g