Slightly Spicy Corn & Black Bean Chili

Lady Shanny’s Comments: You can ramp up the spiciness of this chili by adding some chili powder or red pepper sauce. Also, the recipe listed below tells you to add in one cup of water straight away. I would just wait until you have all the ingredients in and cooking a bit. When I added the water it made it really soupy and I had to cook it down for quite awhile to get it back to the right consistency.   Also, I normally wouldn’t make something that came from so many cans, but it’s all good stuff and good for you, so go crazy!  I had this with 1/2 cup of jasmine rice (2 pts).

1 pound lean ground beef

1-2 tbsp reduced sodium taco seasoning

1 (15 oz) can whole kernel corn

1 (15 oz) can black beans (undrained)

2 (10 oz) cans diced tomatoes

2 cans chopped green chilies

1 cup water

1/2 teaspoon black pepper

6 tbsp fat free sour cream

Cook beef in a medium Dutch oven (or large skillet) over medium high heat until browned, stirring to crumble.  Drain, if neccessary, return beef to pan.  Stir in taco seasoning and add next six ingredients (this is where you might want to wait on the water).  Cover and bring to a boil.  Reduce heat and simmer 7 minutes or until thoroughly heated.  Ladle chili into bowls and top each with 1 tbsp sour cream.

Yield:  6 servings (1 cup each)     WW Points:  6/serving    From:  WW 5 ingredients 15 minutes ~ January edition


1 Comment

  1. The Empress said,

    January 5, 2008 at 3:12 pm

    I am trying this one tonight since I am on my own. I’ll let you know what I think. Only thing is I am going to substitute Yves ground tofu for the beef.

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