“A vegatarian chili recipe with the added benefit of pumpkin and to make it even more special on the Weight Watchers plan it’s "0" smart points. To make it even better add some shredded chicken breast but be sure and add points for that”
IngredientsNutrition14 1⁄2 ouncesfire-roasted tomatoes (not drained)2 1⁄2 cupscrushed tomatoes2 teaspoons chopped garlic2 teaspoonschili powder1 1⁄2 teaspoonsground cumin1⁄8 teaspoonsalt30 ouncesblack beans, drained and rinsed4 cups peeled butternut squash, cut into bite-sized pieces (about 3/4 of a medium squash)1 cup chopped red onion1 cup chopped red bell pepper1⁄4 cup seeded and chopped jalapeno pepper (about 1 medium pepper)
DirectionsPour both types of tomatoes into a slow cooker. Add garlic and seasonings. Mix well.Add remaining ingredients, and gently stir.Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until veggies have softened.OPTIONAL TOPPINGS:Fresh Cilantro or light sourcream.
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