Name: Mexican Black-Bean Chili
Ingredients: 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

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Mexican	Beef, Main dishes, Beans & leg	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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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