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The Big Chili --w

Source of Recipe

unkown
The Big Chili --w
WW Points
Makes 8 servings

1-1/2 lbs. stewing beef cut into 1-inch cubes
1 cup chopped red bell peppers
1 cup chopped green bell peppers
1 cup chopped red onions
2 cloves garlic, minced
3 1/2 cups low-sodium, low-fat beef broth
1 1/2 cups salsa
1 can (14 1/2 oz.) tomatoes, drained, cut up
1-1/2 tbsp. chili powder
1-1/2 tsp. ground cumin
1-1/2 tsp. dried oregano
1 tsp. ground coriander
1/2 tsp. ground black pepper
1 can (15 oz.) black beans, drained and rinsed
1 can (15 oz.) red kidney beans, drained and rinsed
1/4 cup chopped, fresh cilantro
2 tbsp. lime juice
1 tbsp. honey

Spray a large saucepan or soup pot with non-stick spray. Add beef. Cook and stir over high heat until beef is browned all over. Add peppers, onions and garlic. Reduce heat to medium��Cook and stir for 4 to 5 minutes, until vegetables begin to soften.

Add broth, salsa, tomatoes and their juice, chili powder, cumin, oregano, coriander and black pepper. Bring to a boil. Reduce heat and simmer, covered for 1 1/2 hours, stirring occasionally��Add beans and simmer for 15 more minutes. Remove from heat. Stir in cilantro, lime juice, and honey. Serve hot.

NOTE: You can control the heat of this chili by choosing mild, medium or hot salsa. If you are in a hurry, you can replace the stewing beef with extra-lean ground beef or cubed boneless chicken breast and simmer for 30 minutes instead of one-and-a-half hours.

Per serving: 266 calories, 5.5 g fat (1.4 g saturated fat), 27.1 g protein, 31.1 g carbohydrate, 4.7 g fiber, 50.2 mg cholesterol, 459.5 mg sodium ++++ WWP: 5