Categories: Mexican, Soup, Vegetarian

Ingredients

• 1 cup diced onion
• 1 cup diced green bell pepper
• 1 pound ground chuck
• 1 1/2 cups no-salt-added beef broth
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3 garlic cloves, crushed
• 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
• 2 (15-ounce) cans black beans, drained
• 6 tablespoons fat-free sour cream
• 6 tablespoons chopped fresh cilantro

Directions

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.

Email to a friend | Print this recipe | Back