Yield
6 servings (serving size: 1 1/2 cups chili, 1 tablespoon sour cream, and 1 tablespoon cilantro)
Photo: Oxmoor House

How to Make It

Step 1

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, stirring occasionally.

Step 2

Ladle chili into soup bowls; top with sour cream and cilantro.

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