Title: Mexican Black-Bean Chili
Categories: Beef, Main dishes, Beans & leg
Yield: 6 Servings

1 c Diced onion
1 c Diced green bell pepper
1 lb Ground chuck
1 1/2 c No-salt-added beef broth
1 tb Chili powder
1 1/2 ts Ground cumin
3/4 ts Dried oregano
1/2 ts Salt
1/8 ts 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 tb Fat-free sour cream
6 tb Chopped fresh cilantro

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" on
Feb 25, 1998