Shrimp and Black Bean Chili

By Cindy_Wicker

Ingredients

• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1 tablespoon canola oil
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup chicken broth
• 1/3 cup picante sauce
• 1 teaspoon ground cumin
• 1/2 teaspoon dried basil
• 1 pound cooked medium shrimp, peeled and deveined
• Hot cooked rice, optional

Preparation

Step 1

In a large saucepan, saute onion and green pepper in oil for 4-5 minutes or until crisp-tender. Stir in the beans, tomatoes, broth, picante sauce, cumin and basil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
Add shrimp; simmer 3-4 minutes longer or until heated through. Serve with rice if desired. Yield: 6 servings.

Nutrition Facts: 1 cup (prepared with reduced-sodium chicken broth; calculated without rice) equals 190 calories, 4 g fat (1 g saturated fat), 115 mg cholesterol, 504 mg sodium, 18 g carbohydrate, 5 g fiber, 20 g protein.

4 WW Points Plus