Mexican Black-Bean Chili

• 1 cup diced onion
• 1 cup diced green bell pepper
• 1 lb lean ground beef
• 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 crushed garlic cloves
• 2 (14 1/2 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

1. Place a large nonstick skillet over medium-high heat until hot.
2. Add first 3 ingredients (onion, pepper, beef).
3. Cook until browned, stirring to crumble.
4. Drain well.
5. Return meat mixture to pan.
6. Add broth and next 8 ingredients (broth through beans).
7. Bring to a boil.
8. Reduce heat.
9. Simmer 15 minutes or until slightly thick, stirring occasionally.
10. Ladle chili into soup bowls.
11. Top with sour cream and cilantro.

onion, green bell pepper, lean ground beef, nosalt, chili powder, ground cumin, oregano, salt, pepper, garlic, salt, black beans, sour cream, fresh cilantro

Taken from www.food.com/recipe/mexican-black-bean-chili-275434 (may not work)