Ww Core Chili Recipes

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WEIGHT WATCHERS TWO-BEAN CHILI



Weight Watchers Two-Bean Chili image

I found this recipe in the March/April 2008 issue of Weight Watchers magazine. It is a CORE recipe for those following the CORE plan and it is a points value of 5 for a serving of 1 cup of chili with 2 tablespoons sour cream and 1 tablespoon of scallions.

Provided by senseicheryl

Categories     Black Beans

Time 37m

Yield 6 cups of chili, 6 serving(s)

Number Of Ingredients 13

1 teaspoon olive oil
3/4 lb lean ground beef (7% fat or less)
1 onion, chopped
3 garlic cloves, minced
1 yellow bell pepper, chopped
1 tablespoon dried ancho chile powder
1 teaspoon ground cumin
28 ounces diced tomatoes
15 1/2 ounces red kidney beans, rinsed and drained
15 1/2 ounces black beans, rinsed and drained
3/4 teaspoon salt
3/4 cup nonfat sour cream
2 scallions, sliced

Steps:

  • Heat the oil in a Dutch oven over medium-high heat.
  • Add the beef and cook, breaking it apart with a wooden spoon until no longer pink, about 4 minutes.
  • Add the onion, garlic, bell pepper, chili powder and cumin.
  • Cook until the vegetables are softened, 3-4 minutes.
  • Stir in the tomatoes, beans and salt and bring to a boil.
  • Reduce the heat and simmer, uncovered, until the chili thickens slightly, about 15 minutes.
  • Serve topped with the sour cream and scallions.

Nutrition Facts : Calories 357.9, Fat 8.1, SaturatedFat 2.9, Cholesterol 39.7, Sodium 655.7, Carbohydrate 47.9, Fiber 13, Sugar 8.5, Protein 25.8

CHILI, CHICKEN AND CORN SOUP (WW CORE)



Chili, Chicken and Corn Soup (Ww Core) image

Smoky, spicy and comforting this easy dish is my adaptation of a recipe found on weightwatchers.com. My favorite preparation is used here: chop, dump and simmer. The onions and leeks melt down into the base of the soup giving the liquid both body and flavor. As presented, this recipe is 5 WW points per serving and Core.

Provided by justcallmetoni

Categories     Chicken Thigh & Leg

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

6 boneless skinless chicken thighs, about 1 1/2 pounds in total
cooking spray
1 1/2 cups leeks, thinly sliced (white and light green parts only)
3/4 cup white onion, finely diced
2 garlic cloves, minced
1/2-1 jalapeno, finely diced
1/4 teaspoon sweet paprika
1/2 teaspoon cumin
3 ears corn, kernels removed (see directions)
2 cups fat free chicken broth
1 1/2 cups white mushrooms or 1 1/2 cups cremini mushrooms, sliced 1/4 inch thick
1 medium yellow squash, sliced 1/4 inch thick
salt & pepper, to taste
cilantro (optional)

Steps:

  • Place a large soup pot or Dutch oven over medium heat. Apply a light coating of cooking spray and add the leeks, onions, garlic, and jalepenos. Cook for two minutes.
  • Cut the chicken thighs in half and add to the pot. Cook and stir for 2 minutes until the surface of the chicken is opaque.
  • Add the corn kernels, paprika, cumin and chicken broth. Milk the corn cobs by scraping the back of a knife across the surface holding the cob over the pot so the liquid drips into the soup. Bring to a light boil and reduce to simmer. Cover and cook for 20 minutes.
  • Add the mushrooms and stir in, cover and cook another 10 minutes.
  • Add the yellow squash and stir in cover and cook another 10 minutes.
  • Season the dish with salt and pepper to taste. The amounts will vary based on the type of broth used.
  • Optional: The chicken should be tender enough to cut with a back of a spoon, but if you prefer you can remove the thighs and shred the chicken.
  • Ladle into bowls and garnish with cilantro (optional).

Nutrition Facts : Calories 271.8, Fat 5.7, SaturatedFat 1.3, Cholesterol 85.9, Sodium 364, Carbohydrate 33.4, Fiber 4.5, Sugar 6.9, Protein 26

EASY 20 MINUTE "TEXAS" CHILI WW



Easy 20 Minute

A yummy Weight Watchers chili recipe that you can whip up after a long day at work. Serve with my WW corn bread recipe. 5 points per 1 cup serving

Provided by CookbookCarrie

Categories     Poultry

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb lean ground beef or 1 lb ground turkey
1 small chopped onion
1 clove garlic, minced
1 1/2 cups water or 1 1/2 cups beef stock
1 tablespoon chili powder
1 teaspoon salt
1 (16 ounce) can chili beans, undrained (use hot if you like spicy chili)
1 (6 ounce) can tomato paste

Steps:

  • Cook Meat, onion, and garlic in a dutch oven or large saucepan on medium high heat until browned, stirring to crumble the meat well.
  • Drain in a colander and rinse with hot water, return to pan. Stir in water (or stock) and remaining ingredients.
  • Cover, reduce heat, and simmer 15 minutes, stirring occasionally.

Nutrition Facts : Calories 278.3, Fat 8.3, SaturatedFat 3.2, Cholesterol 49.1, Sodium 867.3, Carbohydrate 28.4, Fiber 5.8, Sugar 4.3, Protein 23.5

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