This recipe was recommended to me by a friend of mine. It is from her Weight Watchers Simply Solo Cookbook. It is one of those easy recipes I love ~ chop and get everything measured out, then just a quick cook time on the stovetop to produce an amazing one dish meal. I found this to be extremely satisfying/filling ~ it will be a wonderful dish to make for lunch or dinner when the colder weather arrives. I have typed the instructions below as I couldn’t find anything on line for this. With that being said, I followed the recipe below using the chicken broth option (with regular, not reduced sodium broth). I tend to like things with just a bit more salt, so I added in about 1/4 teaspoon salt. I think next time I might try using my old standby for the tomatoes, Rotel brand Diced Tomatoes and Green Chilies (Mild), to give it a different flair. This is a great mix and match recipe.
Please note ~ my picture doesn’t do this dish justice! I had just stirred in the yogurt, which dulled the brightness of the freshly cooked ingredients. The yogurt added in a nice dimension of creaminess and balanced out the flavors. I also cut up a little avocado (about 1/8 of it) to add in there as well, which added another point to my dish, but I felt it was worth it!
UPDATE: My favorite way to make this IS to use the Rotel brand Diced Tomatoes and Green Chilies (Mild) in place of the tomatoes listed below. When I use this Rotel tomato blend, I DO NOT add in the chili powder or cumin.
1 teaspoon canola oil
1 small onion, diced
1/2 red bell pepper, diced
1 garlic clove, minced
1/2 teaspoon chili powder
1/4 teaspoon cumin
1 cup canned diced fire-roasted tomatoes with green chilies
1/2 cup canned black beans, rinsed and drained
1/3 cup frozen shelled edamame
1/3 cup reduced-sodium vegetable or chicken broth
2 tablespoons plain fat-free Greek yogurt
1 tablespoon sliced scallion
1. Heat oil in skillet over medium-high heat. Add onion and bell pepper. Cook, stirring occasionally, until vegetables are softened, 4-5 minutes. Add garlic, chili powder, and cumin; cook, stirring constantly, until fragrant, 30 seconds.
2. Add tomatoes, black beans, edamame, and broth; bring to boil. Reduce heat, cover, and simmer, stirring occasionally, until chili is slightly thickened, about 10 minutes. Serve chili topped with yogurt and scallion.
Per Serving (Serves 1): 314 calories, 8 grams total fat, 0 grams saturated fat, 0 grams trans fat, 0 mg. cholesterol, 590 mg. sodium, 45 grams carbohydrates, 14 grams sugar, 12 grams fiber, 16 grams protein, 167 mg. calcium
PointsPlus value = 7