Moroccan Chickpea Chili (4 Points)

(serving size: 1 1/2 cups)

Yields: 4 Servings

Ingredients

2 teaspoons olive oil
1 cup prechopped onion
3/4 cup chopped celery
1/2 cup chopped carrot
1 teaspoon bottled minced garlic
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 1/2 cups water
2 tablespoons no-salt-added tomato paste
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes undrained
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lemon juice

 

Instructions
Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 5 minutes. Stir in cumin and next 7 ingredients (through red pepper); cook 1 minute, stirring constantly. Add 1 1/2 cups water, tomato paste, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.

 

from Cooking Light

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Weight Watcher’s Chili (3 Points)

I got this recipe from a Weight Watcher’s Meeting. So far, this is the easiest recipe I have ever made. And coincidentally, it is also the most popular in my house! We like to serve it over fat-fee hot dogs and reduced calorie hot dog buns.

Ingredients

1 pound Lean Ground Beef
1 large Onion chopped
1 can (12 oz) Mexican Style Chili Beans
1 can (12 oz) Corn
1 can (12 oz) Tomatoes chopped
1 can (12 oz) Tomato sauce
4 ounces Green chili chopped
1 package Taco Seasoning Mix
1 package Dry Ranch style salad dressing mix
1 can (12 oz) Fat Free Refried Beans

Instructions

Brown the meat and onions in the pot.  Add all the other ingredients. Bring to a boil. Now enjoy!

(1 cup = serving)