Beef and Black Bean Chili

(from the WW cookbook "Shortcuts" pg. 136) Thanks Melissa for sharing- we'll be trying this one soon- sounds very yummy!

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4
1 serving = 1 cup
3 points per serving

Ingredients:
3/4 pound ground lean beef (7% fat or less)
3 garlic cloves, minced
2 teaspoons chili powder
1 (16 ounce) bag frozen mixed Latino-style vegetables with black beans
1 (14.5 ounce) can diced tomatoes with jalapeno peppers
1/2 teaspoon salt

Directions:
1. Heat a large nonstick saucepan over medium-high heat. Add the beef and cook until no longer pink, about 4 minutes, stirring with a wooden spoon to break it up. Add the garlic and chili powder; cook, stirring constantly, until fragrant, about 1 minute. Add the vegetables and cook, stirring occasionally, until the vegetables are thawed, 2-3 minutes.
2. Stir in the tomatoes and bring to a boil. Reduce the heat and simmer, covered, until the chili is slightly thickened, 12-15 minutes. Stir in the salt and serve at once. And enjoy :o)

Suggestions: You can serve this with fat-free sour cream, fat-free cheese, and salsa, but adjust the points as needed for these extra items. On our first attempt, Al and I added an extra can of black beans; and we thought in future times of making it, we could added some fresh veggies in there (green and red pepper) instead of the frozen mix.