Great Vegeterian Chili Recipe--how do I calculate WW points?

[Romandub]

So, I am finishing week one of WW. Weigh in is tomorrow--say a prayer, please because it's been a hard week. No wine......!!!!! Anyway, a friend sent me the recipe below for Vegeterian Chili, but I don't have the foggiest idea how to calculate the points for something like that. I ate it without any garnishes and didn't bother with the acorn squash bowls. Do I have to go through and figure out the points value of every item in the recipe? Seriously? Help!! But the recipe is really yummy!

Vegetarian Chili

2 T Olive Oil
1 ½ C Yellow Onions, diced
½ C Celery, medium diced
1 C Carrots, medium diced
2 C Eggplant, medium diced
2 C Corn, fresh or frozen
1 C Green Bell Pepper, medium diced
½ C Poblano Chiles, diced
1 T Garlic, minced
¼ tsp. Jalapeno, minced
¼ C Cilantro, chopped
1 tsp. Dry Thyme
1 tsp. Dry Oregano
2 T Tomato Paste
3 C Canned Chopped Tomatoes
1 tsp. Paprika
½ T Chili Powder
½ tsp. Cumin
½ tsp. Coriander
1 ½ tsp. Salt
½ tsp. White Pepper
1 ¾ quarts Vegetable Broth
2 C Cooked Black Beans (fresh or canned)
2 C Canned Garbanzo Beans
2 each Acorn Squash

Garnishes: Sour Cream, Shredded Cheese, Green Onions

Heat sauce pot with olive oil. Add onions, celery, carrots, corn and eggplant. Cook over medium heat for about two minutes then add bell peppers, garlic, poblano chiles and jalapeno. Cook for about 5 minutes, or until vegetables are soft. Add tomato paste, chopped tomatoes and vegetable broth. Then add remaining ingredients and simmer over medium heat for about 40-45 minutes, or until chili consistency. If it becomes too thick, add more liquid. Ready to serve.

Acorn Squash Bowl (makes 4 bowls)

Cut acorn squash in half and remove seeds. Place in boiling water until fork tender, approx. 12-15 minutes. Slice the bottom of each squash, so they sit flat. Ready to serve.


Assembly
Place acorn squash in a bowl. Place a heaping ladle of chili into the center of the squash, overflowing into the bowl. Garnish with a spoon of sour cream, your favorite shredded cheese and chopped green onions.

Yield: 3 Quarts

[krhm]

In the past, I would have eliminated anything "Free" (like the celery, peppers, etc), then added up the points for what wasn't, and divide by the servings. It didn't always turn out exactly right, but it was close. For something that I would make regularly and really wanted to know the exact calorie/fat/fiber, I really would take the time to look it all up.

Sometimes I had luck googling a line or two from the instructions, and then the recipe would come up with points or nutrition already calculated. I just tried that for you, but it came back to this thread and to an Enchantment Resort recipe!

[Couperine]

If I were you, I'd copy this recipe to the main cooking forum and ask someone to stick it into Mastercook for you without the squash bowls. With a 3 quart yield, I'm guessing you have 8 1-1/2 cup servings (this is a filling main serving - would be 12 1-cup servings).

The mastercook program nutritional info should give you what you need to stick it in a WW pts calculator (though I haven't checked the new plan yet).

Hopefully you can figure it out soon - ah yes, if you do WW online and you can suffer through the process, you are able to enter recipes and it calculates everything for you. When I was last able to use it, it was extremely clunky though.

ETA: Had time to spare today - using the WW online recipe tool, it is 5 pts for the 1 1/2 cup serving and 3 pts for the 1 cup serving. Hope this helps! When I was doing WW regularly, I used the online site tools and Mastercook frequently to figure everything out; it just happens the hard drive on the computer with MC is currently non-functional. :)

[LakeMartinGal]

Without the acorn bowls, and figuring 12 servings, according to Living Cookbook, it comes out to 5.4 points per serving.

HTH:)