Monday, March 21, 2011

Smoky Three Bean Chili

    Serves 8  (1 1/4 cups)
     Points Plus Value Per Serving: 5

    There is nothing better than a hot bowl of chunky chili and a warm piece of cornbread, they are simply made for each other! This chili is packed with nutrients and will only cost you five weight watchers points. With the three types of beans, it is hearty enough that you won't even miss the meat. If you must, try adding lean ground turkey or buffalo for a healthy substitute for ground beef.

  • 1/2 Tbsp Olive Oil
  • 1/2 large red onion, chopped
  • 1 red bell pepper, chopped
  • 4 garlic cloves, chopped
  • 1 cup of Italian Kale, chopped
  • 1 jalapeno, seeded and chopped
  • 1 (15 1/2 oz) can of black beans
  • 1 (15 1/2 oz) can of black-eyed peas
  • 1 (15 1/2 oz) can of kidney beans
  • 1 (14 1/2 oz) can of diced tomatoes
  • 1 can tomato soup
  • 1 (4 1/2 oz) mild green chiles (I used 1/2-3/4 of can)
  • 3 Tbsp chili powder
  • 2 Tbsp honey
  • 1 Tbsp ground cumin
  • 1 tsp dried oregano
  • 1/8-1/4 tsp hickory liquid smoke
Warm olive oil over medium heat. Add onion through jalapeno pepper, cook until slightly tender.

Add the remaining ingredients. Cover and simmer until flavors are blended and chili is slightly thickened (45 minutes - 1 hour). I had to add about 1/2 c water half way through so thin it out just slightly. Serve topped with fresh cilantro or parsley and a dollop of plain yogurt or low-fat sour cream.
Serve with Chile Pepper Jack Corn Bread

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