If it’s good enough for Superbowl, it’s good enough for every day: Kick-off Chili
Yield: 12 servings (1 cup of chili + toppings)
Prep Time: 15 minutes
Cook Time: 3 hours
- 2 4-ounce cans fire-roasted, mild green chiles
- 2 large onions, cut into pieces
- 5 cloves garlic, chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 pounds bottom round roast, trimmed and cut into 1-inch chunks
- 1 28-ounce can diced tomatoes
- 3 15-ounce cans pinto beans, rinsed & drained
- 2 medium red bell peppers, diced
- 1/2 teaspoon freshly ground black pepper
- 6 cups shredded lettuce
- 4 medium tomatoes, diced
- 1 medium red onion, diced
- reduced-fat sour cream & cheese, optional
- Preheat oven to 350 degrees F.
- In a food processor, blend chiles, onions, garlic, chili powder, cumin, oregano and salt until pureed.
- Mix puree, beef and canned tomatoes in large Dutch oven. Cover tightly and bake until the beef is fork-tender, 2 to 2 1/2 hours. Stir in beans, bell peppers and black pepper. Return to oven and bake until the bell peppers are tender, about 15 more minutes.
- Serve immediately, topping with desired garnishes.
- Try subbing other beans for the pinto, or use a mixture of three different kinds.
- To make some, freeze some... eat what you'd like and let the rest of the chili cool. Transfer to freezer-safe containers, cover and freeze up to 3 months. To serve, microwave each container, covered, on medium until thawed, 8 minutes; stir. Cover and microwave on High until hot, 3 to 5 minutes, stirring once halfway through the cooking time.
- If you are preparing this recipe as DAIRY FREE, do not add cheese and sour cream as toppings
- Nutritional Information per serving (Serving size: 1 cup chili- toppings are extra) Calories: 265, Fat: 8.7g, Saturated Fat: 2.9g, Sugar: 4.6g, Fiber: 7.8g, Protein: 22.7g, Cholesterol: 54.4mg, Carbohydrates: 17.6g
- Weight Watchers POINTS: SmartPoints: 5, PointsPlus: 6, Old Points Program: 7
SOURCE: RecipeGirl.com (Adapted from Weight Watchers Magazine)