Mexican Black Bean Chili

From Cooking Light Soups and Stews.

1 cup diced onion
1 cup diced green bell pepper
1 lb DLM Natural Beef Ground Chuck
1 Tbsp chili powder
1½ tsp ground cumin
3/4 tsp dried oregano
1/2 tsp sea salt
1/8 tsp black pepper
(2) 15-oz cans black beans, drained
(2) 14.5-oz cans diced tomatoes, no-salt-added and undrained
(1) 14-oz can fat-free, less-sodium beef broth
3 cloves garlic, crushed
Sour cream, for serving
Cilantro sprigs for garnish

Cook first 3 ingredients in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well; return meat mixture to pan. Add chili powder and next 8 ingredients (through garlic); bring to a boil. Reduce heat, and simmer 20 minutes or until slightly thick, stirring occasionally. Ladle chili into soup bowls; top with sour cream and garnish with cilantro sprigs, if desired.

Makes 6 servings

Per serving: 321 calories; 12g total fat; 5g saturated fat; 42mg cholesterol; 457mg sodium; 1g total carbohydrates; 24g protein;

Allergy Warning: Contains Milk

Click here for a printable version