Weight Watchers Chili
Verified by twojocks
|1 tbspolive oil; 1 tbsp + 1 tsp|
|1 cuponions; chopped|
|1/2 cupcarrot; chopped|
|1/4 cupcelery; chopped|
|1/4 cupgreen bell pepper; chopped|
|2 tspgarlic; finely chopped|
|1 tspseeded jalapeno pepper; finely chopped|
|10 ozextra lean ground beef; 10% or less fat|
|1 tbspchili powder|
|2 tspground cumin|
|1 tspdried oregano leaves|
|1/2 tspground coriander|
|2 cupscanned plum tomatos with juice; chopped|
|16 ozcooked pinto or kidney beans; puree in food processor|
|1/4 cupfresh cilantro; chopped|
|1/4 cupnonfat sour cream|
|1/4 cupred onion; chopped|
|fresh cilantro; chopped|
|cheddar cheese; shredded|
Weight Watchers Chili Preparation
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. Also add shredded cheddar on top.
This is not very spicy, so if you like it hot, don't be scared to add some heat! This also works fine with regular tomatoes.
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