2 (15-ounce) cans low-sodium diced tomatoes in juice
1 (15-ounce) can kidney beans
1 (15-ounce) can black beans
1/4 cup chopped fresh cilantro
2 tablespoon tablespoons diced red onion
Light sour cream (optional)
Fat 11.1g (sat 3.6g, mono 5g, poly 0.9g)
How to Make It
Heat oil in a large stockpot over medium-high heat. Add onion and cook until softened, 6-7 minutes. Add garlic and cook 1 minute. Add beef and cook, breaking up with a spoon, until just cooked through, 5 minutes. Add cocoa, chili powder, cumin, chipotle powder, salt, pepper, and crushed red pepper, and cook for 1 minute until fragrant. Add bell peppers, tomatoes, and beans, and bring to a boil. Cover, reduce heat, and simmer until liquid is absorbed, 40-45 minutes.
Divide among 6 bowls and garnish with cilantro, onion, and sour cream, if desired.
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This was pretty good, although I found the combination of spices to be a bit harsh (for lack of a better word), even after the first day when the flavors had had a chance to meld. Adding about 1 teaspoon of sugar per serving, however, smoothed that harshness out. I used ground bison, and added a red bell pepper in addition to the two green ones the recipe calls for.
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