Weight Watchers Two-Bean Chili

• olive oil↗1 teaspoon
• lean ground beef (7% fat or less)↗3⁄4 lb
• onion, chopped↗1

  chopped

• garlic cloves, minced↗3

  minced

• yellow bell pepper, chopped↗1

  chopped

• dried ancho chile powder↗1 tablespoon
• ground cumin↗1 teaspoon
• diced tomatoes28 ounces
• red kidney beans, rinsed and drained↗15 1⁄2 ounces

  rinsed and drained

• black beans, rinsed and drained↗15 1⁄2 ounces

  rinsed and drained

• salt↗3⁄4 teaspoon
• nonfat sour cream↗3⁄4 cup
• scallions, sliced↗2

  sliced

Step-by-step instructions

1. 1

   Heat the oil in a Dutch oven over medium-high heat.

2. 2

   Add the beef and cook, breaking it apart with a wooden spoon until no longer pink, about 4 minutes.

3. 3

   Add the onion, garlic, bell pepper, chili powder and cumin.

4. 4

   Cook until the vegetables are softened, 3-4 minutes.

5. 5

   Stir in the tomatoes, beans and salt and bring to a boil.

6. 6

   Reduce the heat and simmer, uncovered, until the chili thickens slightly, about 15 minutes.

7. 7

   Serve topped with the sour cream and scallions.