Originally From
Sprung From
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Mexican Black-Bean Chili
sweichert wants to cook this
Yield: 6 servings (serving size: 1 1/2 cups chili, 1 tablespoon sour cream, and 1 tablespoon cilantro)
- 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
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.
Yield: 6 servings (serving size: 1 1/2 cups chili, 1 tablespoon sour cream, and 1 tablespoon cilantro)
CALORIES 346 (30% from fat); FAT 11.6g (sat 4.3g,mono 4.7g,poly 0.8g); IRON 4.9mg; CHOLESTEROL 44mg; CALCIUM 103mg; CARBOHYDRATE 35.5g; SODIUM 529mg; PROTEIN 25.4g; FIBER 5.5g
Ladle chili into soup bowls; top with sour cream and cilantro.
Yield: 6 servings (serving size: 1 1/2 cups chili, 1 tablespoon sour cream, and 1 tablespoon cilantro)
CALORIES 346 (30% from fat); FAT 11.6g (sat 4.3g,mono 4.7g,poly 0.8g); IRON 4.9mg; CHOLESTEROL 44mg; CALCIUM 103mg; CARBOHYDRATE 35.5g; SODIUM 529mg; PROTEIN 25.4g; FIBER 5.5g
