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Prep Time
13 Mins
Cook Time
26 Mins
Yield
5 servings.

How to Make It

Step 1

Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add pepper, onion, and garlic; cook, stirring constantly, 3 to 5 minutes or until tender. Add ground round, and cook until beef is browned, stirring until it crumbles. Drain well.

Step 2

Stir Mexican seasoning into beef mixture; cook 1 minute. Add tomatoes and next 4 ingredients, stirring well. Bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.

Step 3

Ladle chili evenly into 5 individual serving bowls. Top servings evenly with sour cream.

Chef's Notes

For added convenience, substitute frozen chopped green pepper and frozen chopped onion for fresh in this recipe. Keep a bag of each in the freezer, and measure out the amount you need at any time.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook

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