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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Extra-lean ground beef, black beans, and tomatoes with diced green chiles give this easy and versatile chili a hearty flavor and mild spiciness. Make a few simple substitutions and you can make Moroccan, Mexican, Italian, and even Cincinnati varieties. Ingredients:
1 pound ground beef (95% lean) |
1 (15.5 ounce) can black beans, rinsed and drained |
1 (14 ounce) can reduced-sodium or regular beef broth |
1 (14.5 ounce) can diced tomatoes with green chiles |
2 tablespoons chili powder |
toppings |
shredded cheddar cheese, chopped fresh cilantro, minced green onion (optional) |
Directions:
1. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
2. Stir in beans, broth, tomatoes and chili powder; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Garnish with toppings, as desired.
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