KICK-OFF CHILI
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Two 4-ounce cans fire-roasted, mild green chiles
2 large onions, cut into pieces
5 cloves garlic, chopped
1 Tbs chili powder
1 tsp ground cumin
1 tsp dried oregano
1 tsp salt
2 lbs bottom round roast, trimmed and cut into 1-inch chunks
One 28-ounce can diced tomatoes
Three 15-ounce cans pinto beans, rinsed & drained
2 medium red bell peppers, diced
1/2 tsp ground black pepper
6 cups shredded lettuce
4 medium tomatoes, diced
1 medium red onion, diced
reduced-fat sour cream & cheese, optional
1. In a food processor, blend chiles, onions, garlic, chili powder, cumin, oregano and salt until pureed.
2. 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.
3. Serve immediately, topping with desired garnishes.
Servings: 12
(serving size about 1 cup of chili w/ 1/2 cup lettuce, 1/4 cup tomato, & 2 Tbsp onion)
Nutrition Facts (without the sour cream & cheese)
Amount Per Serving
Calories 265
Calories From Fat (30%) 79
Total Fat 8.68g
Saturated Fat 2.91g
Cholesterol 54.43mg
Sodium 957.70mg
Potassium 871.53mg
Carbohydrates 25.46g
Dietary Fiber 7.84g
Sugar 4.58g
Net Carbohydrates 17.62g
Protein 22.68g
WW Points: 7
Cooking Tips
*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.
Recipe Source: Adapted from Weight Watchers Magazine
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