Weight Watchers Two-Bean Chili

• 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

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

olive oil, lean ground beef, onion, garlic, yellow bell pepper, chile powder, ground cumin, tomatoes, red kidney beans, black beans, salt, nonfat sour cream, scallions

Taken from www.food.com/recipe/weight-watchers-two-bean-chili-313760 (may not work)