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  • Mexican Black Bean Chili

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    Mexican Black Bean Chili
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. Diced onion
    • 1 c. Diced green bell pepper
    • 1 lb Grnd chuck
    • 1 1/2 c. No-salt-added beef broth
    • 1 Tbsp. Chili pwdr
    • 1 1/2 tsp Grnd cumin
    • 3/4 tsp Dry oregano
    • 1/2 tsp Salt
    • 1/8 tsp Pepper
    • 3 x Garlic cloves, crushed
    • 29 ounce No-salt-added diced tomatoes, undrained -2-14 1/2 oz cans
    • 30 ounce Black beans, liquid removed --2 15-oz cans
    • 6 Tbsp. Fat-free lowfat sour cream
    • 6 Tbsp. Minced fresh cilantro

    Directions

    1. 1. Place a large nonstick skillet over medium-high heat till warm. Add in first 3 ingredients; cook till browned, stirring to crumble. Drain well; return meat mix to pan. Add in broth and next 8 ingredients (broth through beans); bring to a boil. Reduce heat; simmer 15 min or possibly till slightly thick, stirring occasionally.
    2. 2. Ladle chili into soup bowls; top with lowfat sour cream and cilantro.
    3. Yield: 6 servings (serving size: 1 1/2 c. Chili, 1 Tbsp. lowfat sour cream, and 1 Tbsp. cilantro.)

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