I found this
recipe on the Weight Watchers site. I’ve
adjusted it slightly, but that has not affected the point value. (If you’re interested, this serves 6. One serving is approximately 1.5 cups, for
only 1 Smart Point!)
Ingredients:
29 oz canned
diced tomatoes, fire-roasted with garlic
3 Tbsp tomato paste
1 Tbsp olive
oil
1 Tbsp chili
powder, regular-variety
1⁄2 tsp
chili powder, chipotle-variety
1 tsp ground
cumin
2 large
uncooked zucchini, cut into 3/4-inch dice (about 4 cups)
2
cup(s) frozen corn kernels
15 oz canned
black beans, rinsed and drained
15 oz canned
pinto beans, rinsed and drained
2 medium
poblano chile, seeded and diced (about 1 3/4 cups)
3⁄4 cup(s)
cilantro, fresh, chopped
1⁄2 cup
water, or up to 1 cup if needed
3⁄4 tsp
table salt, or to taste
For Garnish: Green Onions, Shredded Cheese, Sour Cream or Non-Fat Yogurt
Instructions:
In a 4-quart
or larger slow cooker, combine tomatoes, tomato paste, oil, both types of chili
powder and cumin. Add zucchini, corn, both types of beans and poblanos; stir to
mix well.
Cover and
cook on LOW setting until vegetables are tender, about 6 hours.
Stir in
cilantro and enough water to desired consistency; season with salt. Yields
about 1 1/2 cups per serving.
Garnish and serve!
