Mexican Black-Bean Chili

By calypan

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 6
Adapted from find.myrecipes.com

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.