Mexican Black-Bean Chili

Mexican Black-Bean Chili
Photo by Oxmoor House

Ingredients

  • 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
  • 1/8 teaspoon pepper
  • 1 ½ teaspoons ground cumin
  • 3 garlic cloves, crushed
  • 6 tablespoons chopped fresh cilantro
  • 2 (15-ounce) cans black beans, drained
  • ¾ teaspoon dried oregano
  • + 11 more ingredients
    • 1 cup diced green bell pepper
    • 6 tablespoons chopped fresh cilantro
    • 1 tablespoon chili powder
    • 1 cup diced onion
    • 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
    • 1 pound ground chuck
    • 3 garlic cloves, crushed
    • ½ teaspoon salt
    • 6 tablespoons fat-free sour cream
    • 1 ½ cups no-salt-added beef broth
    • 1/8 teaspoon pepper

Place a large nonstick skillet over medium-high heat until hot. Add first 3 ingredients; cook until browned, stirring to crumble. Drain well; return meat mixture to pan. Add broth and next 8 ingredients (broth through beans); bring to a boil. Reduce heat; simmer 15 minutes or until slightly thick...

View full recipe at My Recipes

Comments

Variations on Mexican Black-Bean Chili

  • Mexican Black-Bean Chili
    • 1 to 2 teaspoons hot sauce
    • 1 cup (1/2-inch) pieces yellow bell pepper
    • 1 (15-ounce) can Italian-style tomatoes, undrained and chopped
    • +13 other ingredients


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