Mexican Black Bean Chili

Thumb_mexican-chili-ck-520032-l

(from Amanda_Rose’s recipe box)

Prep time: 15 minutes
Cook time: 15 minutes
Serves 6 people

Categories: Mexican, Soup, Vegetarian

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

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.

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