Mexican Black-Bean Chili

Mexican Black-Bean Chili Recipe
Photo: Oxmoor House
If you're looking for an easy chili recipe, check out this Mexican-inspired black bean chili. It features ground chuck, onion, bell pepper, and traditional chili spices. For more easy chilis, check out our complete chili recipe collection.

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 346
Caloriesfromfat 30 %
Fat 11.6 g
Satfat 4.3 g
Monofat 4.7 g
Polyfat 0.8 g
Protein 25.4 g
Carbohydrate 35.5 g
Fiber 5.5 g
Cholesterol 44 mg
Iron 4.9 mg
Sodium 529 mg
Calcium 103 mg

Ingredients

1 cup diced onion
1 cup diced green bell pepper
1 pound ground chuck
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 garlic cloves, crushed
2 (14.5-ounce) 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

Preparation

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.

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

Note:

November 1997
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