Beef and Bean Chili

From the Recipe exchange at www.weight-watchers.com

From The Weight Watchers Complete Cookbook and Program Basics

7.5 Points Per Serving

1 tablespoon + 1 teaspoon olive oil

1 cup onions, chopped

1/2 cup carrot, chopped

1/4 cup celery, chopped

1/4 cup green bell pepper, chopped

2 teaspoons garlic, finely chopped

1 teaspoon seeded jalapeno pepper, finely chopped

10 ounces extra-lean ground beef, 10% or less fat

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano leaves

1/2 teaspoon ground coriander

2 cups canned plum tomatoes with juice, chopped

16 ounces cooked pinto or kidney beans, rinsed, drained

1/2 teaspoon salt

Pinch pepper

1/4 cup chopped fresh cilantro

1/4 cup nonfat sour cream

1/4 cup chopped red onion

Chopped fresh cilantro

1. In large saucepan, heat oil; add onions, carrot, celery, bell pepper, garlic and jalapeno. Cook over medium heat, stirring occasionally, until onion is translucent, about 15 minutes.

2. Add beef, breaking it up with a wooden spoon; saut'e until no longer pink, about 2-3 minutes. Add chili powder, cumin, oregano and coriander, cook and stir 1 minute.

3. Add tomatoes, beans, salt and pepper; reduce heat to low and simmer gently, partially covered, 20 minutes, stirring occasionally. Stir in cilantro before serving. Top each serving with 1 tablespoon each of sour cream, red onion and come cilantro.

Makes 4 Servings

Each serving (1 cup) provides: 1 F, 2 V, 2 P, 2 B, 10 opt calories

Per serving: 388 calories, 27 g Protein, 13 g Fat, 43 g Carbohydrate, 566 mg Sodium, 44 mg Cholesterol, 7 g Dietary Fiber

Since there are a lot of ingredients to measure out, which is time consuming, I always double this recipe and freeze individual dinners for later. I do cook it differently. I completely cook the ground beef in a separate pan, drain the fat, then add the cooked beef to the cooked vegetables. I also use regular canned peeled tomatoes instead of canned plum tomatoes because plum tomatoes are so expensive. I also use 2 Tablespoons chili powder instead of 1 T like the recipe calls for, and I add an 8-ounce can of tomato sauce or paste. I also use a whole bell pepper. (I use kidney beans). You will have to make it and adjust ingredients to your taste.

Shared by: Lisa