Recipe - Hearty Three-Bean Chili

1 teaspoon Vegetable oil
2 cup Chopped onion
3 Garlic cloves; minced
2 tablespoon Chili powder
1 One half tablespoon Ground cumin
One half teaspoon Salt
29 ounce Nosaltadded stewed
tomatoes; undrained, 2
cans, 14.5 ounces each
30 ounce Black beans; drained, 2
cans, 15 ounces each
16 ounce Kidney beans; canned,
drained
15 ounce Pinto beans; canned, drained
14 One half ounce Fatfree beef broth
One half cup Water
1 lg Green bell pepper; cut into
1" pieces
1 lg Red bell pepper; cut into 1"
pieces
One half cup Fatfree sour cream
1/3 cup Diced green bell pepper
1/3 cup Diced red bell pepper

1. Heat oil in a large Dutch oven over mediumhigh 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 tablespoon sour cream. Sprinkle
minced green and red bell pepper evenly over each serving.

Yield: 8 servings (serving size: 1 One half cups).

Points: 4; Exchanges: One half very lean meat, 2 One half starch , 2 vegetables.

Per serving: CAL ( % from fat); PRO g; FAT g (SAT g); CARB g; FIB g; CHOL
mg; IRON mg; SOD mg; CALC mg.

Recipe by: Weight Watchers Magazine, Jan/Feb 1998

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Feb 25, 1998