WW Points: 3
4 teaspoons olive oil
3 onions — chopped
1 can no-salt-added crushed tomatoes – (28 oz)
2 cups low-sodium vegetable broth
1 1/2 cups bulgur (cracked wheat)
1 can red kidney beans – (19 oz) — rinsed and drained
1 can cannellini beans – (19 oz) — rinsed and drained
2 cups fresh or thawed frozen corn kernels
1 green bell pepper — seeded and chopped
4 teaspoons chili powder — or to taste
1/2 teaspoon salt
1/4 teaspoon cayenne pepper — or to taste
In a large nonstick saucepan or Dutch oven, heat the oil. Add the onions and cook, stirring as needed, until softened, about 5 minutes.
Stir in the tomatoes, broth and bulgur; bring to a boil. Reduce the heat and simmer, covered, stirring as needed, until the bulgur is tender, about 10 minutes.
Add the kidney beans, cannellini beans, corn, bell pepper, chili powder, salt and cayenne; bring to a boil. Reduce the heat and simmer, uncovered, stirring as needed, until heated through and slightly thickened, about 10 minutes.
285 Calories, 4 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 359 mg Sodium, 52 g Total Carbohydrate, 13 g Dietary Fiber, 13 g Protein, 77 mg Calcium.
Source: Simply the Best Cookbook (WW), provided by https://www.madsrecipes.com/
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