ground beef, 95% lean
1 (15 1/2 ounce) cans
black beans, rinsed and drained
1 (14 ounce) cans
reduced-sodium beef broth
1 (14 1/2 ounce) cans
diced tomatoes and green chilies
shredded cheddar cheese
chopped fresh cilantro
minced green onion
- Heat a large nonstick skillet over medium heat. Add the ground beef and cook for 8 to 10 minutes, breaking it into 3/4 inch or so crumbles and stirring occasionally. Drain off the fat.
- Stir in the beans, broth, tomatoes and chili powder, and bring to a boil. (You can hold back some of the broth if you want a thicker chili - it depends on whether you add extra beans or tomatoes. Or just cook it longer to reduce).
- Reduce heat, cover and simmer 20 minutes to develop flavors, stirring occasionally.
- Serve with toppings, as desired.