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Prep Time: 10 Minutes Cook Time: 65 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Ingredients:
2 tablespoons canola oil |
1 onion, chopped |
2 cloves garlic, minced |
1 1/2 tablespoons chili powder |
1/2 teaspoon cumin |
1 teaspoon paprika |
1 pound extra-lean ground beef |
1 cup low-sodium, nonfat beef broth |
1 28-oz. can chopped tomatoes with juices |
2 15-oz. cans red kidney beans, rinsed and drained |
salt and pepper |
Directions:
1. Warm oil in a large skillet over medium-high heat. Add onion and cook, stirring, until softened, about 4 minutes. Add garlic and sauté 1 minute. Stir in chili powder, cumin and paprika.
2. Add ground beef and cook, stirring, until mixture is only slightly pink, about 5 minutes.
3. Stir in beef broth and tomatoes and bring to a simmer. Reduce heat to medium and cook, stirring occasionally, until chili thickens, about 45 minutes. Add beans and cook until warmed through, about 10 minutes. Season with salt and pepper. Top with sliced scallions and a dollop of low-fat sour cream, if desired.
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