Two-Bean Chili Con Carne

Serving size is 1 cup chili and 1/2 cup rice. 7 WW points. Tip: For a festive meal, serve the chili with a tray of garnishes that guests can help themselves to. Try some finely diced red onion, chopped cilantro leaves, thinly sliced scallions, fat-free sour cream (a 1/4-cup serving has a points value of 1), shredded fat-free cheddar cheese (a 1/4-cup serving has a points value of 1), and chopped canned chile or jalapeño peppers.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large saucepan over medium-high heat. Add the beef and cook, breaking it apart with a wooden spoon, until no longer pink, about 4 minutes. Add the onion, garlic, bell pepper, chili powder, and cumin; cook until the vegetables soften, 3-4 minutes. Stir in the tomatoes, pinto beans, navy beans, and salt; bring to a boil. Reduce the heat and simmer, uncovered, until the chili thickens slightly, about 15 minutes.

Step 2

Meanwhile, cook the rice according to package directions, omitting the salt if desired. Serve the chili over the rice.