Recipe By : Weight Watchers Magazine, Jan/Feb 1998
Serving Size : 8 Preparation Time :0:00
Categories : Beans & Legumes Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ts Vegetable oil
2 c Onion -- chopped
3 cl Garlic -- minced
2 tb Chili powder
1 1/2 tb Ground cumin
1/2 ts Salt
29 oz No-salt-added stewed tomatoes
- (2 cans) -- undrained
30 oz Black beans (2 cans) --
- drained
16 oz Can kidney beans -- drained
15 oz Can pinto beans -- drained
14 1/2 oz Fat-free beef broth
1/2 c Water
1 lg Green bell pepper -- cut into
- 1" pieces
1 lg Red bell pepper -- cut into 1"
- pieces
1/2 c Fat-free sour cream
1/3 c Green bell pepper -- diced
1/3 c Red bell pepper -- diced
Heat oil in a large Dutch oven over medium-high heat. Add onion and
garlic; saute 5 minutes or until tender. Stir in chili powder, cumin,
and salt; saute 1 minute. Add tomatoes and next 7 ingredients; bring
to a boil. Cover, reduce heat and simmer 30 minutes, stirring
occasionally. Spoon chili into bowls; top each serving with 1 tb sour
cream. Sprinkle diced green and red bell pepper evenly over each
serving.
