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Mexican Black-Bean Chili

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Ingredients

  • 1 cup diced onion
  • 1 cup diced green bell pepper
  • 1 pound ground chuck
  • 1 1/2 cups no-salt-added beef broth
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 garlic cloves crushed
  • 2 (14.5-ounce) cans no-salt-added diced tomatoes undrained
  • 2 (15-ounce) cans black beans drained
  • 6 tablespoons fat-free sour cream
  • 6 tablespoons chopped fresh cilantro

Details

Servings 1

Preparation

Step 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.

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

Serving Size: 1 1/2 cups chili, 1 tablespoon sour cream, and 1 tablespoon cilantro

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