Beef And Vegetable Chili

Recipe Ingredients

1 tablespoon	15ml	Canola oil
1/2 lb	227g / 8oz	Lean ground beef (10% or less fat)
1		Green bell pepper - seeded and chopped
1		Onion - chopped
1		Chili-style tomatoes - (14 1/2 oz)
1 1/2 cups	93g / 3.3oz	Fresh or thawed frozen corn kernels
1		Red kidney beans - (15 oz) - rinsed and drained
2 teaspoons	10ml	Chili powder
1/4 teaspoon	1.3ml	Crushed red pepper flakes
1/8 teaspoon	0.6ml	Ground cumin
3 cups	711ml	Fusilli

Recipe Instructions

In a large nonstick skillet, heat the oil. Add the beef, bell pepper and onion; cook, stirring as needed, until the beef is browned and the vegetables are softened, 5 to 6 minutes.

Add the tomatoes, corn, beans, chili powder, pepper flakes and cumin; bring to a boil, stirring as needed. Reduce the heat and simmer, covered, stirring as needed, until the flavors are blended, about 20 minutes.

Meanwhile, cook the pasta according to package directions. Serve, topped with the beef mixture.

This recipe yields 6 servings.

Per Serving: 408 Calories, 8 g Total Fat, 2 g Saturated Fat, 23 mg Cholesterol, 521 mg Sodium, 64 g Total Carbohydrate, 6 g Dietary Fiber, 21 g Protein, 34 mg Calcium.

Serving Provides: 2 Breads, 1 Fruit/Vegetable, 2 Protein/Milk, 1 Fat.

Points Per Serving: 7.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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