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Grab & Go Taco Chili

Source of Recipe

Quick and Easy Low-Carb Cooking - by Nancy Hughes - e-mail

GRAB-AND-GO TACO CHILI
Exchanges
WW Points
Yield: 5 servings

- 12 ounces 96% extra-lean ground beef
- 1 (15.5 ounce) can dark kidney beans
- 8 ounces frozen mixed pepper stir-fry
- 1 (14.5 ounce) no-added-salt stewed tomatoes
- 1 (1.25 ounce) packet mild taco seasoning mix
- 1 teaspoon sugar

Place a saucepot over medium high heat until hot. Coat pot with cooking spray, add beef, and brown 4 minutes, stirring occasionally.

Place beans and frozen pepper mixture in a colander and run under cold water to rinse beans and thaw peppers. Shake off excess liquid and add to beef.

Add remaining ingredients and bring to a boil. Reduce heat, cover tightly, and simmer 30 minutes.

One 1-cup serving equals: Calories: 223, Fat: 3 g, Cholesterol: 38 mg, Sodium: 656 mg, Carbohydrate: 26 g, Dietary Fiber: 6 g, Protein: 22 g ++++ Exchanges: 1 Starch, 2 Lean Meat, 2 Vegetable ++++ WWP: 4