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.
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.