| 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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