Ww Friendly Chili

• 1 teaspoon olive oil (I think this can probably be skipped and lower the points of this dish)
• 3/4 lb lean ground beef
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 bell pepper, chopped (I used a red bell pepper because that is what I had on hand, the original recipe specifies a yellow )
• 1 tablespoon chili powder (you may need more chili powder for chili with more heat, see note in description)
• 1 teaspoon ground cumin
• 1 (28 ounce) can tomatoes, diced
• 1 (15 ounce) red kidney beans, rinsed and drained (or use the corn as I did, see note in description)
• 1 (15 ounce) can black beans, rinsed and drained (see note in description)
• 3/4 teaspoon salt
• 3/4 cup nonfat sour cream
• 2 scallions, sliced (optional)

1. In a large pot or dutch oven heat oil over medium high heat.
2. Add beef and cook until browned (3-5 minutes).
3. Add onion, garlic, bell pepper, chili powder and cumin; cook until vegetables are soft (3-5 minutes).
4. Stir in tomatoes and beans (see my changes in the description), and salt. Bring to a boil. Reduce heat and simmer until chili is thickened (15-20 minutes).
5. Serve topped with sour cream and scallions, if desired.

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

Taken from www.food.com/recipe/ww-friendly-chili-289811 (may not work)