Ww Core Chili Food

CHILI, CHICKEN AND CORN SOUP (WW CORE)

Steps:

• Place a large soup pot or Dutch oven over medium heat. Apply a light coating of cooking spray and add the leeks, onions, garlic, and jalepenos. Cook for two minutes.
• Cut the chicken thighs in half and add to the pot. Cook and stir for 2 minutes until the surface of the chicken is opaque.
• Add the corn kernels, paprika, cumin and chicken broth. Milk the corn cobs by scraping the back of a knife across the surface holding the cob over the pot so the liquid drips into the soup. Bring to a light boil and reduce to simmer. Cover and cook for 20 minutes.
• Add the mushrooms and stir in, cover and cook another 10 minutes.
• Add the yellow squash and stir in cover and cook another 10 minutes.
• Season the dish with salt and pepper to taste. The amounts will vary based on the type of broth used.
• Optional: The chicken should be tender enough to cut with a back of a spoon, but if you prefer you can remove the thighs and shred the chicken.
• Ladle into bowls and garnish with cilantro (optional).

WW CORE CHILI

Steps:

• Saute garlic, onion and peppers in olive oil over medium heat until onions are soft.
• Add ground beef, cook until browned.
• Add tomatoes, beans, tomato paste and spices. Bring to a boil.
• Reduce heat to low and simmer, covered, for one hour. Add water if needed to reach desired consistency.

WW VEGETARIAN CHILI

Steps:

• Mix all ingredients in a large stew pot. Cook for 30-45 minutes.

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.