Thursday, December 22, 2016

Mexican Chili with Chipotle Cheese Toasts for 6 Weight Watchers Points

This old Weight Watchers recipe I got from a 2009 recipe book is yummy and quick.  Mr F LOVED it.  Sadly, the nutritional information does not include the sugar content and I'm unable to use the Weight Watchers recipe builder since it crashes my computer, so I don't have the Smart Points right now for it.

The kids, however, wouldn't go near this.  They're scared of the beans for some reason. What's a girl to do? I even tried to declare it tasted like a cheeseburger if you took a bite WITH the toast, but nope.  #PICKYKIDPROBLEMS

The chili alone is 4 points and the toast alone is 2, so together you have 6 points total.

Good luck finding Chipotle cheddar cheese slices because my store certainly doesn't carry them.  I went for regular cheddar and sprinkled some Chipotle seasoning on the bread slices before I topped them with cheese.


1 lb ground round
1 c. prechopped onion
1 (14.5-oz) can diced tomatoes with garlic, undrained
1 (15-oz) can kidney beans, rinsed and drained
1 cup hot water
2 Tbs chili powder
1 oz semisweet chocolate, coarsely chopped
1 tsp ground cumin
1 tsp salt
1/2 tsp dried oregano


Cook beef and onion in a large saucepan over medium-high heat for 5 minutes or until beef is browned, stirring to crumble.  Drain, if necessary, and return beef mixture to pan.

Add tomatoes and remaining ingredients; cover and bring to a boil. Reduce heat and simmer 5 minutes.

YIELD:  6 servings
SERVING SIZE: about 1 cup

NUTRITIONAL INFORMATION:  CAL 215 (31% from fat); FAT 7.5 g (sat 2.9 g); PRO 17.2 g; CARB 19.1 g; FIB 3.9 g; CHOL 37 mg; IRON 3.4 mg; SOD 934 mg; CALC 69 mg



6 (1/4" thick) slices of French bread
3 (1-oz.) slices Chipotle Cheddar cheese (such as Sargento), cut in half


Preheat oven to 400 degrees F.

Place bread slices on a baking sheet and bake at 400 for 5 minutes or until toasted. Remove from oven.  Place 1/2 slice cheese on top of each slice of bread.  Bake an additional 3 to 4 minutes or until cheese melts.

Note:  I baked for the recommended time, but the bread did not brown.  It did, however, get crisp.  So I wanted to point this out so you don't wind up with little bricks you can't bite into by baking longer to get "toasted".  Next time i plan to try broiling to get a nice browned effect on top.

YIELD:  6 servings
SERVING SIZE: 1 slice of toast

NUTRITIONAL INFORMATION:  CAL 81 (37% from fat); FAT 3.3 g (sat 1.8 g); PRO 4.2 g; CARB 8.5 g; FIB 0.3g; CHOL 5 mg; IRON 0.5 mg; SOD 167 mg; CALC 81 mg

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