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Mexican Black Bean Chili Recipe

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This recipe for Mexican Black Bean Chili is from The Gosney Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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