Recipe: Meaty Chili Verde (Weight Watchers recipe)

MEATY CHILI VERDE

2 teaspoons canola oil
1 onion, chopped
1 green bell pepper, seeded and chopped
2 cloves garlic, minced
1/2 pound extra lean ground beef (7% fat or less)
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1 1/2 cups fat-free chicken broth
1 cup mild green salsa
1 (4 oz.) can chopped mild green chiles
2 cans (15 oz. each) white hominy, canned, rinsed and drained
1/4 cup chopped fresh cilantro

Heat the oil in a large nonstick Dutch oven over medium-high heat. Add the onion, bell pepper, and garlic; cook, stirring frequently, until the vegetables are tender, about 8 minutes.

Add the beef, chili powder, cumin, oregano, and salt; cook until browned, stirring with a spoon to break up the pieces, about 6 minutes.

Stir in the broth, salsa, and Chiles; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended and the mixture thickens slightly, about 20 minutes.

Stir in the hominy and return the mixture to a boil. Reduce the heat and simmer until the chili is heated through, about 2 minutes longer. Remove the Dutch oven from the heat; stir in the cilantro and serve at once.

Makes 4 servings
Serving size: 1 1/4 cups

Per Serving (excluding unknown items): 363 Calories; 15g Fat (35.8% calories from fat); 19g Protein; 41g Carbohydrate; 9g Dietary Fiber; 39mg Cholesterol 1035mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 2 Fat.

Flex points per serving: 6

Source: Weight Watchers Magazine, September/October 2007