Mexican Black-Bean Chili

Great tasting recipe that has become a family favorite. Found off the CookingLight website.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  cup  diced onion
• 1  cup  diced green bell pepper
• 1  lb lean ground beef
• 1 1⁄2 cups  no-salt-added beef broth
• 1  tablespoon chili powder
• 1 1⁄2 teaspoons ground cumin
• 3⁄4 teaspoon dried oregano
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 3  crushed garlic cloves
• 2 (14 1/2ounce) cans no-salt-added diced tomatoes, undrained
• 2 (15 ounce) cans black beans, drained
• 6  tablespoons fat free sour cream
• 6  tablespoons  chopped fresh cilantro

Directions

1. Place a large nonstick skillet over medium-high heat until hot.
2. Add first 3 ingredients (onion, pepper, beef).
3. Cook until browned, stirring to crumble.
4. Drain well.
5. Return meat mixture to pan.
6. Add broth and next 8 ingredients (broth through beans).
7. Bring to a boil.
8. Reduce heat.
9. Simmer 15 minutes or until slightly thick, stirring occasionally.
10. Ladle chili into soup bowls.
11. Top with sour cream and cilantro.