| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Mexican | Beans & leg, Beef, Main dishes | 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 | T | Chili powder |
| 1 1/2 | t | Ground cumin |
| 3/4 | t | Dried oregano |
| 1/2 | t | Salt |
| 1/8 | t | 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 | T | Fat-free sour cream |
| 6 | T | Chopped fresh cilantro |
INSTRUCTIONS
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); 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
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”