Weight Watchers Recipes
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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

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