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Weight Watchers Recipes |
Beef and Bean Chili |
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 |
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$5.99 |