I got this recipe from a magazine, but changed it a little bit.
1 pound lean ground beef (I use venison)
1/2 c chopped onion
1/2 c chopped green bell pepper
1/2 c chopped red bell pepper
1 garlic clove, minced
2 c water
1 c (14 1/2 oz) diced tomatoes and green chilies, undrained
1 envelope reduced-sodium taco seasoning
1 can (15 1/2 oz) great northern beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
8 Tbsp shredded reduced-fat cheddar cheese, divided
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add peppers and garlic; cook and stir 3 minutes longer or until vegetables are almost tender. Stir in the water, tomatoes and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Add beans; simmer 30 minutes longer. Sprinkle each serving with 1 Tbsp cheese.
Per Serving (1 cup chili with 1 Tbsp cheese): 269 calories, 6g fat, 8g fiber (5 points)
Cecelia
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As for me and my house, we will serve the Lord! Joshua 24:15
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