Beef and Black Bean Chili

total time: 15 minutes

Yield: 7 (1-cup) servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 236
  • Calories from fat: 15%
  • Fat: 3.9g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 22.8g
  • Carbohydrate: 27.6g
  • Fiber: 5.2g
  • Cholesterol: 38mg
  • Iron: 0.0mg
  • Sodium: 229mg
  • Calcium: 0.0mg

Ingredients

  • 1 pound ground round
  • 2 (15-ounce) cans no-salt-added black beans, undrained
  • 1 cup medium or hot chunky salsa
  • 2 (8-ounce) cans no-salt-added tomato sauce
  • 1 tablespoon chili seasoning mix
  • Low-fat sour cream (optional)
  • Shredded reduced-fat Cheddar cheese (optional)

Preparation

  1. Cook meat in a large saucepan over medium-high heat until meat is browned, stirring until it crumbles. Drain, if necessary.
  2. While meat cooks, drain and mash 1 can of beans. Add mashed beans, undrained beans, salsa, tomato sauce, and seasoning mix to saucepan; stir well. Cook over medium heat 10 minutes or until thoroughly heated.
  3. Spoon into serving bowls. If desired, top with sour cream and shredded cheese.
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