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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Teelöffel | vegetable oil |
| 2 Tasse | onion chopped |
| 3 | cloves garlic minced |
| 2 Esslöffel | chilli powder |
| 1 1/2 Esslöffel | ground cumin |
| 1/2 Teelöffel | salt |
| 29 x ca. 30 g | No-salt-added stewed tomatoes; undrained, 2 cans, 14.5 ounces each |
| 30 x ca. 30 g | Black beans; drained, 2 cans, 15 ounces each |
| 16 x ca. 30 g | Kidney beans; canned, drained |
| 15 x ca. 30 g | Pinto beans; canned, drained |
| 14 1/2 x ca. 30 g | Fat-free beef broth |
| 1/2 Tasse | water |
| 1 gross | Green bell pepper; cut into 1" pieces |
| 1 gross | Red bell pepper; cut into 1" pieces |
| 1/2 Tasse | Fat-free sour cream |
| 1/3 Tasse | green bell pepper diced |
| 1/3 Tasse | red bell pepper diced |
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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 heat and simmer 30 minutes, stirring occasionally. Spoon chili into bowls; top each serving with 1 tablespoon sour cream. Sprinkle diced green and red bell pepper 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.
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