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Best Ever Weight Watcher Classic Crockpot Beef Chili and Skillet Cornbread
I’m a real fan of chili and cornbread and can eat this dish any time of the year. Here’s the Weight Watcher version of this spicy and delicious dish.
Weight Watcher Classic Crockpot Beef Chili
Estimated POINTS per serving 2
Serves 6
Ingredients
1 lb. lean ground beef (10% or less)
2 cloves of garlic, finely chopped
2 tbsp. chili powder
1 teaspoon ground cumin
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) red kidney beans, rinsed and drained
1 sweet onion, chopped
1/4 cup canned chili peppers
2 tbsp. tomato paste
Sprigs of oregano for garnish
Instruction
1. In a large nonstick skillet over medium heat, brown the beef and garlic, stirring occasionally to break up the meat. Drain off excess fat. Add the chilies and cumin and stir to combine.
2. Combine the tomatoes, beans, onion, chili and tomato puree in a saucepan. Stir in the beef mixture. Cover and cook on high until flavors combine, 4-5 hours. Serve garnished with oregano.
Best pan cornbread by weight
Estimated POINTS per serving 2
Serves 12
Ingredients
1 cup whole wheat flour
4 teaspoons of baking powder
1 teaspoon of salt
1/2 cup yellow cornmeal
1/2 cup white cornmeal
1/4 cup unsweetened applesauce
2 tbsp. vegetable oil
1 cup buttermilk
1/4 cup honey
1/3 cup egg whites
2 tbsp. fat-free egg substitute
Instruction
Sift the flour, baking powder and salt.
Add the cornmeal and stir until combined.
Add remaining ingredients and mix until combined.
Pour into a 9-inch cast iron skillet prepared with cooking spray.
Bake at 350 degrees for approximately 30 minutes or until golden brown.
Quick tips
Spray the dish container with cooking spray for easier cleanup.
This dish is very filling, but if you are not completely satisfied, you can add a garden salad.
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