Ww Core Chili Recipes

WW CORE CHILI

Ww Core Chili image

Make and share this Ww Core Chili recipe from Food.com.

Provided by Fossettes

Categories Meat

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 medium white onion, diced
2 garlic cloves, minced
1 medium red pepper, diced
2 tablespoons olive oil
2 lbs lean ground beef
2 (14 1/2 ounce) cans diced tomatoes with juice
2 (15 ounce) cans kidney beans, one drained, one with juice
1 (8 ounce) can tomato paste
salt (to taste)
1 tablespoon chili powder (or to taste)
1 teaspoon ground cumin

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.

Nutrition Facts : Calories 499.5, Fat 21.2, SaturatedFat 7.1, Cholesterol 98.3, Sodium 1040.5, Carbohydrate 37.3, Fiber 11.7, Sugar 12.2, Protein 41.1

WW FRIENDLY CHILI

Ww Friendly Chili image

We enjoyed this super fast and easy chili, however I made this on a day when I just wanted to use what I had in the house, so made some changes to the recipe. For example, the original recipe called for 1 can (15 oz) red kidney beans - as I didn't have any I used some frozen corn in its place and for the 1 can of black beans I used 1 can of scarlet runner beans which looked more like black kidney beans. Very good chili which although different with my changes was enjoyed by all. This is a very mild chili--but the chili powder can be increased substancialy for a bit more heat. If following the WW flex plan this is 5 points/serving (1 cup with 2 tablespoons fat-free sour cream)! Recipe source: WW magazine

Provided by ellie_

Categories Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 teaspoon olive oil (I think this can probably be skipped and lower the points of this dish)
3/4 lb lean ground beef
1 onion, chopped
3 garlic cloves, minced
1 bell pepper, chopped (I used a red bell pepper because that is what I had on hand, the original recipe specifies a yellow )
1 tablespoon chili powder (you may need more chili powder for chili with more heat, see note in description)
1 teaspoon ground cumin
1 (28 ounce) can tomatoes, diced
1 (15 ounce) red kidney beans, rinsed and drained (or use the corn as I did, see note in description)
1 (15 ounce) can black beans, rinsed and drained (see note in description)
3/4 teaspoon salt
3/4 cup nonfat sour cream
2 scallions, sliced (optional)

Steps:

In a large pot or dutch oven heat oil over medium high heat.
Add beef and cook until browned (3-5 minutes).
Add onion, garlic, bell pepper, chili powder and cumin; cook until vegetables are soft (3-5 minutes).
Stir in tomatoes and beans (see my changes in the description), and salt. Bring to a boil. Reduce heat and simmer until chili is thickened (15-20 minutes).
Serve topped with sour cream and scallions, if desired.

Nutrition Facts : Calories 336.3, Fat 8.1, SaturatedFat 2.9, Cholesterol 39.7, Sodium 374.4, Carbohydrate 42.5, Fiber 12.4, Sugar 7.4, Protein 25.4

CHILI, CHICKEN AND CORN SOUP (WW CORE)

Chili, Chicken and Corn Soup (Ww Core) image

Smoky, spicy and comforting this easy dish is my adaptation of a recipe found on weightwatchers.com. My favorite preparation is used here: chop, dump and simmer. The onions and leeks melt down into the base of the soup giving the liquid both body and flavor. As presented, this recipe is 5 WW points per serving and Core.

Provided by justcallmetoni

Categories Chicken Thigh & Leg

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

6 boneless skinless chicken thighs, about 1 1/2 pounds in total
cooking spray
1 1/2 cups leeks, thinly sliced (white and light green parts only)
3/4 cup white onion, finely diced
2 garlic cloves, minced
1/2-1 jalapeno, finely diced
1/4 teaspoon sweet paprika
1/2 teaspoon cumin
3 ears corn, kernels removed (see directions)
2 cups fat free chicken broth
1 1/2 cups white mushrooms or 1 1/2 cups cremini mushrooms, sliced 1/4 inch thick
1 medium yellow squash, sliced 1/4 inch thick
salt & pepper, to taste
cilantro (optional)

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).

Nutrition Facts : Calories 271.8, Fat 5.7, SaturatedFat 1.3, Cholesterol 85.9, Sodium 364, Carbohydrate 33.4, Fiber 4.5, Sugar 6.9, Protein 26

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