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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