Monday, October 3, 2011

Weight Watchers Mexican Chili

The other day, I made some Mexican chili with some Chedder Cheese toasts. I had never had a chili that tasted like this!
Points Value: 4. Serving Size 1 cup. Servings: 6


I lb ground round
1 c prechopped onion
1 (14.5 oz) can diced tomatoes with garlic, undrained
1 (15 oz) can kidney beans, rinsed and drained
1 c hot water
2 T chili powder
1 oz semisweet chocolate, coarsley chopped
1 t ground cumin
1 t salt
1/2 t dried oregano

Cook beef and onion in a large saucepan over medium-high heat 5 minutes or until beef is browned, stirring to crumble. Drain if necessary, and return beef mixture to pan

While your beef and onion is cook, slice up some French bread into six 1/4 in slices
Preheat oven to 400 degrees

Place bread slices on a baking sheet and sprinkle some low fat cheddear cheese on them...

I drizzled some EVOO on top to help crisp it up some. Bake until they are browned and cheese is melted. About 8 minutes

After you drained your beef, add tomatoes and remaining ingredients...

forgot to include this very important spice into the picture...

Never would have thought....

only use 1 ounce

Mix well; cover and bring to a boil. Reduce heat, and simmer 5 minutes.

I love trying new types of chilis!

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