Chili Cook-Off Weight Watchers StylePosted: November 7, 2011
This week-end I am going to a chili cook-off. I am really looking forward to it. I LOVE to cook almost as much as I love to eat and I can’t wait to cook up a batch of chili.
I am a also a pretty competitive Bovine and I have to admit I am determined to win. I have an added agenda, I am not just determined to win but determined to win with a healthy, low cal recipe.
So, I’m going to make a weight watchers chili recipe. This will even allow my Bovine self to actually eat at the party and stay on track.
I found the following recipe on the Weight Watchers website and am going to whip up a batch to take to the cook-off. I think I’ll win…and if I don’t win, I’m going to blame Weight Watchers…I blame my diet for everything anyway.
by In One Pot, from Weight Watchers Publishing Group
|Course: main meals
PointsPlus® Value: 5
Preparation Time: 25 min
Cooking Time: 75 min
Level of Difficulty: Easy
|Spaghetti topped with chili is a kid and crowd pleaser. If you like your chili with a little more kick, use hot green chiles and hot salsa.|
|2 tsp canola oil|
|1 medium onion(s), chopped|
|1 medium green pepper(s), seeded and chopped|
|3 clove(s) (medium) garlic clove(s), chopped|
|4 oz chopped green chilies, canned, mild|
|6 Tbsp chili powder|
|1 Tbsp unsweetened cocoa|
|2 tsp Durkee ground cumin, or other brand|
|1 tsp ground cinnamon|
|1 tsp sugar|
|1/2 tsp table salt|
|1 pound(s) uncooked extra lean ground chicken breast, skinless|
|14 1/2 oz canned diced tomatoes|
|1 cup(s) salsa, mild, chunky variety|
|8 oz canned tomato sauce|
|1 cup(s) water|
|1/2 pound(s) cooked spaghetti|
|1/2 cup(s) low-fat shredded cheddar cheese|
|2 medium scallion(s), thinly sliced|
- Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until softened, about 6 minutes. Stir in the chiles, chili powder, cocoa, cumin, cinnamon, sugar, and salt. Cook until fragrant, about 1 minute. Add chicken and cook, breaking itup with a wooden spoon, until browned, about 8 minutes.
- Add the tomatoes with their liquid, salsa, tomato sauce, and water; bring to a boil. Reduce the heat and simmer, covered, until the flavors blend and the chili thickens slightly, about 1 hour.
- Divide the spaghetti among 8 plates. Spoon the chili on top, then sprinkle with the cheese and scallions. Yields generous 1⁄2 cup spaghetti with 1 cup chili and 1 tablespoon cheese per serving.