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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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This meat-filled black bean chili is a hearty recipe for cold evenings. A selection of toppings allows diners to suit their tastes. Ingredients:
3 (15-oz.) cans black beans |
1 large sweet onion, chopped |
1 pound ground round |
4 teaspoons chili powder |
1 teaspoon ground cumin |
1/2 teaspoon pepper |
1/4 teaspoon salt |
1 (14-oz.) can low-sodium fat-free chicken broth |
2 (14.5-oz.) cans petite diced tomatoes with jalapeños |
toppings: sour cream, shredded cheddar cheese, lime wedges, sliced jalapeño peppers, chopped fresh cilantro, chopped tomatoes, corn chips |
Directions:
1. Rinse and drain 2 cans black beans. (Do not drain third can.)
2. Sauté chopped onion and ground round in a large Dutch oven over medium heat 10 minutes or until meat is no longer pink. Stir in chili powder and next 3 ingredients; sauté 1 minute. Stir in drained and undrained beans, chicken broth, and diced tomatoes. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 10 minutes. Serve chili with desired toppings.
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