Ingredients
- 4 cans
- 3 garlic (cloves minced)
- 1 bell pepper (red cut into)
- 1 green bell pepper (cut into)
- 30 ounces black beans (drained)
- 16 ounces kidney beans (canned)
- 29 ounces no salt added stewed tomatoes undrained
- 15 ounces pinto beans (canned)
- 14 1/2 ounces fat-free beef broth
- 2 cups onion (chopped)
- 1/2 cup fat-free sour cream
- 1/2 cup water
- 3/8 cup green bell pepper (diced)
- 3/8 cup bell pepper (diced red)
- 2 tablespoons chili powder
- 1 1/2 tablespoons cumin (ground)
- 1 teaspoon vegetable oil
- 1/2 teaspoon salt
1. Heat oil in a large Dutch oven over medium-high 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 h eat and simmer 30 minutes, stirring occasionally. Spoon chili into bowls; top each serving with 1 tablespoon sour cream. Sprinkle diced green and red bell pe pper evenly over each serving.
Points: 4; Exchanges: 1/2 very lean meat, 2 1/2 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.
