Weight Watchers Lentil And Black Bean Chili 6 Points Food

WEIGHT WATCHERS LENTIL AND BLACK BEAN CHILI (6 POINTS)

Steps:

• Place lentils in a large sauce pan and cover with water by several inches; bring to a boil. Reduce heat to low and simmer until lentils are tender but retain a little bite, about 10 to 15 minutes; drain well and set aside.
• Heat oil in a large stock pot over medium heat. Cook onion, pepper and garlic, stirring often, until vegetables are softened, about 10 minutes.
• Combine chili powder, oregano, cumin, cayenne and salt; add to pot and stir well to combine. Cook, stirring often, about 1 minutes.
• Add tomatoes and their juice, and beans to pot; stir well to combine. Cover pot and simmer so flavors can blend, about 5 - 10 minutes, Fold in lentils and cilantro; serve.
• Yeilds about 1 cup per serving.

WEIGHT WATCHERS 6 POINT CHILI

Steps:

• Ground the beef in a pan until cooked through. Drain and add to the crock pot.
• Add the pinto beans, kidney beans, beef broth and diced tomatoes to the crock pot.
• Dice the onion, green pepper, jalapeno.
• Spray pan with Pam and add the onion, green pepper and jalapeno until the onion starts to soften.
• Add the tomato paste and mix. Add the chili powder, oregano and cumin. Add to the crock pot.
• Cook for 4 hours on high, 6-7 hours on low.

WEIGHT WATCHERS TWO-BEAN CHILI

Steps:

• 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.

WW 6 POINTS - SWEET-AND-SOUR PORK

Steps:

• Combine the pork with 1 tablespoon of the cornstarch in a medium bowl; toss well to soat and set aside. Combine the remaining 1 tablespoon cornstarch, the water, vinegar, sugar, ketchup, and soy sauce in a small bowl; set aside.
• Heat a nonstick wok or a large, deep skillet ower medium-high heat until a drop of water sizzles. Swirl in the oil, then add the pork. Stir-fry until almost cooked through, 2-3 minutes. Add the ginger and garlic. Stir-fry until fragrant, about 30 seconds. Add the bell pepper and pineapple; stir-fry until crisp-tender, about 3 minutes. Add the vinegar mixture and cook, stirring constantly, until the mixture boils and thickens and the pork is cooked just through, 1-2 minutes.

WEIGHT WATCHERS QUICK BEEF AND PINTO BEAN CHILI - POINTS = 6

Steps:

• Coat a large skillet with cooking spray and heat over medium-high heat. Add garlic and frozen vegetable mixture; cook, stirring occasionally, until vegetables thaw and any liquid evaporates, about 3 minutes. Add beef and cook, stirring frequently, breaking up clumps of beef with a wooden spoon, about 2 minutes.
• Add diced tomatoes, crushed tomatoes, chili powder, oregano, salt, black pepper and beans; cook over high heat, stirring occasionally, until some liquid evaporates, meat is cooked through and chili thickens slightly, about 3 minutes. Yield about 1 1/4 cups per serving.