Recipe - Mexican Black-Bean Chili

1 cup Diced onion
1 cup Diced green bell pepper
1 pound Ground chuck
1 One half cup Nosaltadded beef broth
1 tablespoon Chili powder
1 One half teaspoon Ground cumin
Three fourths teaspoon Dried oregano
One half teaspoon Salt
1/8 teaspoon Pepper
3 Garlic cloves; crushed
29 ounce Nosaltadded minced
tomatoes; undrained 214
One half ounce cans
30 ounce Black beans; drained 2
15ounce cans
6 tablespoon Fatfree sour cream
6 tablespoon Chopped fresh cilantro

1. Place a large nonstick skillet over mediumhigh 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 One half 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 recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Feb 25, 1998