Mexican Black-Bean Chili
If you're looking for an easy chili recipe, check out this Mexican-inspired black bean chili. It features ground chuck, onion, bell pepper, and traditional chili spices. For more easy chilis, check out our complete chili recipecollection.
- Yield: 6 servings (serving size: 1 1/2 cups chili, 1 tablespoon sour cream, and 1 tablespoon cilantro)
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
Preparation
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.
Nutritional Information
Amount per serving
- Calories 346
- Caloriesfromfat 30 %
- Fat 11.6 g
- Satfat 4.3 g
- Monofat 4.7 g
- Polyfat 0.8 g
- Protein 25.4 g
- Carbohydrate 35.5 g
- Fiber 5.5 g
- Cholesterol 44 mg
- Iron 4.9 mg
- Sodium 529 mg
- Calcium 103 mg
Source: Cooking Light
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Rhonda in MO
Ask me about my groups :-)
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Posted by: Rhonda Allison-Gray <rhonda.allisongray@gmail.com>
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