1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (15-ounce) can chili hot beans, undrained
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/2 cup medium salsa
1/4 teaspoon salt
1/2 cup reduced-fat sour cream
How to Make It
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.
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.
Ladle chili evenly into 5 individual serving bowls. Top servings evenly with sour cream.
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