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Mexican Black Bean Chili Recipe

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This recipe for Mexican Black Bean Chili, by , is from The Gosney Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Gosney
Added: Saturday, January 20, 2007

Category:
Category:

Ingredients:  
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 tbsp. chili powder
1 1/2 tsp. ground cumin
3/4 tsp. dried oregano
1/2 tsp. salt
1/8 tsp. black pepper
3 garlic cloves, crushed
2 (14.5 oz) cans no-salt-added diced tomatoes, undrained
2 (15 oz) cans black beans, drained
1/4 c. fat-free sour cream
1/4 c. chopped fresh cilantro

Directions:
Directions:
1. Place a Dutch oven over medium-high heat until hot. Add first 3 ingredients; cook until beef is browned, stirring to crumble. Drain well; return beef mixture to pan. Add broth and next 8 ingredients; bring to a boil. Reduce heat; simmer 15 minutes or until slightly thick, stirring occasionally.
2. Ladle chili into bowls, and top with sour cream and chopped cilantro.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This was a favorite among my college roommates and I! We often made this for our "roommate dinners" and served it with cornbread.
It is a Cooking Light recipe and is just as tasty as it is healthy!

 

 

 

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