Weight Watchers Two-Bean Chili - cooking recipe

Ingredients

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

Preparation

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.