Ww Friendly Chili

READY IN: 40mins
Recipe by ellie_

We enjoyed this super fast and easy chili, however I made this on a day when I just wanted to use what I had in the house, so made some changes to the recipe. For example, the original recipe called for 1 can (15 oz) red kidney beans - as I didn't have any I used some frozen corn in its place and for the 1 can of black beans I used 1 can of scarlet runner beans which looked more like black kidney beans. Very good chili which although different with my changes was enjoyed by all. This is a very mild chili--but the chili powder can be increased substancialy for a bit more heat. If following the WW flex plan this is 5 points/serving (1 cup with 2 tablespoons fat-free sour cream)! Recipe source: WW magazine

Top Review by Kristiina

This was excellent! I ran out of garlic so I just sprinkled some garlic powder in, we also sprinkled low fat cheddar on top instead of the sour cream and chives. It was enjoyed by all, thank you for sharing!

Ingredients Nutrition

Directions

  1. In a large pot or dutch oven heat oil over medium high heat.
  2. Add beef and cook until browned (3-5 minutes).
  3. Add onion, garlic, bell pepper, chili powder and cumin; cook until vegetables are soft (3-5 minutes).
  4. Stir in tomatoes and beans (see my changes in the description), and salt. Bring to a boil. Reduce heat and simmer until chili is thickened (15-20 minutes).
  5. Serve topped with sour cream and scallions, if desired.

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