Weight Watchers Two-Bean Chili

senseicheryl's Note:

I found this recipe in the March/April 2008 issue of Weight Watchers magazine. It is a CORE recipe for those following the CORE plan and it is a points value of 5 for a serving of 1 cup of chili with 2 tablespoons sour cream and 1 tablespoon of scallions.

• Total Time: 37 mins
• Prep Time: 15 mins
• Cook Time: 22 mins

Ingredients:

Serves: 6

Yield: 6.0 cups of ...

• 1 teaspoon olive oil
• 3/4 lb lean ground beef (7% fat or less)
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 yellow bell pepper, chopped
• 1 tablespoon dried ancho chile powder
• 1 teaspoon ground cumin
• 28 ounces diced tomatoes
• 15 1/2 ounces red kidney beans, rinsed and drained
• 15 1/2 ounces black beans, rinsed and drained
• 3/4 teaspoon salt
• 3/4 cup nonfat sour cream
• 2 scallions, sliced

Directions:

1. Heat the oil in a Dutch oven over medium-high heat.
2. Add the beef and cook, breaking it apart with a wooden spoon until no longer pink, about 4 minutes.
3. Add the onion, garlic, bell pepper, chili powder and cumin.
4. Cook until the vegetables are softened, 3-4 minutes.
5. Stir in the tomatoes, beans and salt and bring to a boil.
6. Reduce the heat and simmer, uncovered, until the chili thickens slightly, about 15 minutes.
7. Serve topped with the sour cream and scallions.

Reviews

[KimRaber]

Very tasty and very easy! I had some ground turkey to use up so I added about 1/4 lb. making this 1 lb. of meat. I did find it to be a bit thick as a result so I added an 8 oz can of tomato sauce and some additional seasoning. I used about a Tablespoon of "Gator Sprinkle" which is my family's favorite seasoning salt. I thought this was excellent and would have served it with baked potato (per another suggestion) if I'd had one available.

[Chef #1099158]

Very easy to make and is very filling. I did not make any chages to the receipe except I used 1 lb. of gronud beef which caused the chili to be a little thick. It would be good on top of a baked pototo.

[justcallmetoni]

There are two types of chili, long and slow and short and quick, each with their own characteristics. For me they are apples and oranges, or maybe oranges and tangerines. This was a delicious quick chili with lots of bold spices that emerge and fuse in a short time. I used lean ground turkey in place of the beef and added a 1/4 teaspoon of black pepper to compensate for the sweeter taste of poultry over beef. Initially, I was worried there was not enough liquid but half way through the simmer, there was plenty rendered from the veggies and tomatoes. My lunch was hearty, filling and flavorful. Thanks! Made for Pick a Chef Fall 2008.