“Lunch-Time” Chili ONLY 5 WW pts – w/ PHOTO

I found this recipe a couple weeks ago in one of those free Toronto newspapers that was sitting in our lunch room at work. WOW, what a diamond in the rough!

This is sooooooo delicious I think we’ve had it almost 4 times in the past 2 weeks for dinner!

I kept the name “Lunch-Time” chili (although we only eat it for dinner) because it tastes like chili but wont make you hot (so you can eat it in the summer, wherever summer is now, lol!) and wont spill if you pack it for lunch. It’s perfect to make in advance for evenings we have errands to run and its vegetarian and high in fiber.

Would also be great for students back in school trying to budget their food allowance.

Lunch-Time Chili

¾ cup dry rice, cooked as per instructions (I use brown Minute Rice)
1 cup kidney beans, drained and rinsed
¾ cup frozen corn kernels, thawed
1 large roma tomato, chopped
1 green pepper, diced
1 large garlic clove, diced
4 tbsp finely chopped onion
1 tsp chili powder
Chili flakes

Directions: Sauté vegetables, beans and chili flakes until soft. Combine with rice, add chili powder and mix well.

WW Points: 5 (344 cals/3g fat/12g protein/10g fiber)

EDIT: serves 2

* I added it to the meals catalog here on MFP, its listed as “Chilli Rice – 5 WW points”