 |
Prep Time: 13 Minutes Cook Time: 26 Minutes |
Ready In: 39 Minutes Servings: 5 |
|
Ingredients:
vegetable cooking spray |
2 cups chopped green pepper (about 2 medium) |
1 cup chopped onion (about 1 small) |
1 1/2 teaspoons minced garlic (about 3 cloves) |
1/2 pound ground round |
1 tablespoon salt-free mexican seasoning |
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained |
1 (15-ounce) can chili hot beans, undrained |
1 (15-ounce) can no-salt-added black beans, rinsed and drained |
1/2 cup medium salsa |
1/4 teaspoon salt |
1/2 cup reduced-fat sour cream |
Directions:
1. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add pepper, onion, and garlic; cook, stirring constantly, 3 to 5 minutes or until tender. Add ground round, and cook until beef is browned, stirring until it crumbles. Drain well.
2. Stir Mexican seasoning into beef mixture; cook 1 minute. Add tomatoes and next 4 ingredients, stirring well. Bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
3. Ladle chili evenly into 5 individual serving bowls. Top servings evenly with sour cream.
|
|