1 cup Diced onion
1 cup Diced green bell pepper
1 lb Ground chuck
1 1/2 cup No-salt-added beef broth
1 tbsp Chili powder
1 1/2 tsp Ground cumin
3/4 tsp Dried oregano
1/2 tsp Salt
1/8 tsp Pepper
3 Garlic cloves, crushed
29 oz No-salt-added diced tomatoes, undrained --2-14 1/2 ounce cans
30 oz Black beans, drained --2 15-ounce cans
6 tbsp Fat-free sour cream
6 tbsp Chopped fresh cilantro
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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.
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); protein 25.4g; carbohydrate 35.5g; fiber 5.5g; cholesterol 44mg; iron 4.9mg; sodium 529mg; calcium 103mg.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: Cooking Light Magazine, Dec 1997
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Feb 25, 1998
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