*  Exported from  MasterCook  *

                         Hearty Three-Bean Chili

Recipe By     : Weight Watchers Magazine, Jan/Feb 1998
Serving Size  : 8    Preparation Time :0:00
Categories    : Beans & Legumes                  Chili
                Tex-Mex

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      vegetable oil
   2      cups          chopped onion
   3                    garlic cloves -- minced
   2      tablespoons   chili powder
   1 1/2  tablespoons   ground cumin
     1/2  teaspoon      salt
  29      ounces        no-salt-added stewed tomatoes -- undrained
                        --2 cans -- 14.5 ounces each
  30      ounces        black beans -- drained
                        --2 cans -- 15 ounces each
  16      ounces        kidney beans -- canned, drained
  15      ounces        pinto beans -- canned, drained
  14 1/2  ounces        fat-free beef broth
     1/2  cup           water
   1      large         green bell pepper -- cut into 1" pieces
   1      large         red bell pepper -- cut into 1" pieces
     1/2  cup           fat-free 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 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.

Yield: 8 servings (serving size: 1 1/2 cups).

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.



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