*  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.
 
 
 
                    - - - - - - - - - - - - - - - - - -