Mexican Black-Bean Chili Recipe

Free Recipe Mexican Black-Bean Chili

Recipe Type: B Recipes

Recipe Preparation: boil

Cooking Ingredients for Mexican Black-Bean Chili Recipe

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

Mexican Black-Bean Chili Preparation

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 by Christopher E. Eaves <cea260@airmail.net> on Feb 25, 1998

Cooking Temperature:

Recipe Serves: 6

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