January 12, 2009

Mexican Chili

This is the first recipe I've tried out of our new Weight Watchers cookbook. We really enjoyed it. It was very easy and fast. Perfect for a weeknight meal when you don't have much time.

Mexican Chili

Prep time: 3 minutes Cook Time: 12 minutes

1 lb ground round
1 small onion, chopped
1 (14.5-oz) can diced tomatoes with garlic, undrained
1 (15-oz) can kidney beans, rinsed and drained
1 cup hot water
2 tbsp chili powder
1 oz semi sweet chocolate, coarsely chopped
1 tsp ground cumin
1 tsp salt
1/2 tsp dried oregano

Cook beef and onion in a large saucepan or skillet over medium-high heat for 5 minutes or until beef is browned. Drain, if necessary. Add tomatoes and remaining ingredients; cover and bring to a boil. Reduce heat to low-medium and simmer for 5 minutes. Makes 6-one cup servings.

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