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