Mexican black-bean chili

6 Servings

Ingredients

Quantity Ingredient
1 cup Diced onion
1 cup Diced green bell pepper
1 pounds Ground chuck
1½ cup No-salt-added beef broth
1 tablespoon Chili powder
1½ teaspoon Ground cumin
¾ teaspoon Dried oregano
½ teaspoon Salt
⅛ teaspoon Pepper
3 Garlic cloves; crushed
29 ounces No-salt-added diced tomatoes; undrained --2-14 1/2 ounce cans
30 ounces Black beans; drained --2 15-ounce cans
6 tablespoons Fat-free sour cream
6 tablespoons Chopped fresh cilantro

Directions

1. Place a large nonstick skillet over medium-high heat until hot. Add first 3 ingredients; cook until browned, stirring to crumble. Drain well; return meat mixture to pan. Add broth and next 8 ingredients (broth through beans); bring to a boil. Reduce heat; simmer 15 minutes or until slightly thick, stirring occasionally.

2. Ladle chili into soup bowls; top with sour cream and cilantro.

Yield: 6 servings (serving size: 1½ cups Chili, 1 tablespoon sour cream, and 1 tablespoon cilantro.)

Calories 346 (30% from fat); fat 11.6g (sat 4.3g, mono 4.7g, poly 0.8g); protein 25.4g; carbohydrate 35.5g; fiber 5.5g; cholesterol 44mg; iron 4.9mg; sodium 529mg; calcium 103mg.

Busted by Gail Shermeyer <4paws@...> Recipe by: Cooking Light Magazine, Dec 1997 Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Feb 25, 1998

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