2 Tbsp. olive oil
2 large onions, chopped
1 green bell pepper, cut into ½-inch pieces
1 jalapeño chile, finely chopped (including seeds)
3 cloves garlic, finely chopped
2 Tbsp. chili powder
1 tsp. ground cumin
2 tsp. salt
1 tsp. sugar
28 oz. can whole tomatoes, coarsely chopped, with juice
2 zucchini, cut into 1/2-inch cubes
2 15 oz. cans black beans, rinsed and drained
1 Tbsp. chopped semisweet chocolate
1/4 cup chopped fresh cilantro
Heat oil in Dutch oven over medium-high heat. Add onion, bell pepper and jalapeno;
cook and stir until onion is translucent, about 5 minutes. Stir in garlic, chili
powder, cumin, salt and sugar; cook and stir about 1 minute. Add tomatoes with juice
and zucchini. Reduce heat, cover and simmer about 20 minutes. Stir in beans and
chocolate and simmer an additional 5 minutes. Add cilantro and remove from heat.
Makes 10 servings.
Per serving: Calories 120, protein 5 g., carbohydrates 23 g., total fat 4 g., saturated
fat 1 g., sodium 930 mg., fiber 7 g., Weight Watchers POINTS value: 2.