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Best “Texas” Chili Recipe- Weight Watchers Favorite

4      teaspoons     Oil — olive
2      cups          Onions — chopped
1      cup           Celery — finely chopped
3                    Garlic cloves
1      pound         Beef, ground, lean — broiled
2      cups          Tomatoes — plum Italian
reserve liquid) — chopped
2      cups          Tomato sauce
12      ounces        Beans — Kidney red
cooked and drained
12      ounces        Beans — Pinto
cooked
2      tablespoons   Sugar — granulated
3                    Bay leaves
3                    Allspice — whole
1      tablespoon    Chili Powder
1      teaspoon      Oregano — dried
1/2  teaspoon      Pepper — black
ground
1/4  teaspoon      Cumin — ground
1/4  teaspoon      Pepper — red ground

In medium nonstick skillet, heat oil, add onions, celery, and garlic; cook over medium heat until softened, about 2 minutes.

Place vegetables and remaining ingredients in slow-cooker; stir to combine. Cook on low setting 4 hours.

Each serving provides: 1/2 fat; 2 proteins; 2 1/4 vegetables 1 1/2 breads; 15 optional calories Per serving:        calories:     354 |  Protein:         23 grams      Calcium:       89 milligrams |  Fat:             14 grams      Sodium:       536 milligrams |  Carbohydrate:    36 grams      Cholesterol:   49 milligrams |  Dietary Fiber:    6 grams

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