Mexican Chili

Let me tell you a secret.  There is chocolate in this chili.

Oh yes.  You heard me. 

And it is healthy.
No need to feel bad about seconds right? Right.

Mexican Chili
1 lb ground round
1 cup chopped onion
1 (14.5 oz) can diced tomatoes with garlic, undrained
1 (15oz) can kidney beans, rinsed and drained
1 cup hot water
2 Tbsp chili powder
1 oz semi sweet chocolate, coarsely chopped
1 tsp ground cumin
1 tsp salt
1/2 tsp oregano
Cook meat and onion in large sauce pan over medium high heat 5 min or until meat is browned, stirring to crumble. Drain and return to pan. Add tomatoes and remaining ingredients; cover and bring to a boil. Reduce heat and simmer 5 min.

from Mkendra Berry, source: Weight Watchers
Serving size is 1 cup 
Weight watchers points ~4 (old point system)
Makes 6 servings
** Mkendra’s notes:  
-I like to use ground turkey for the meat
-Depending on how you like the consistency of your chili you can add more beans. I have used all kinds, black, red, pinto, and I usually always add lentils.

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  1. says

    this looks amazing… that bowl would have been gone within seconds at my house!

    it has been snowing here in Dallas (shocking, I know!) and we need some chili this week!

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