Low-Fat Chili

• 1/2 lb. ground round or sirloin
• 1 c. chopped onion
• 1/2 c. chopped green bell pepper (optional)
• 1 (8 oz.) can low-sodium tomato sauce
• 1 (14 1/2 oz.) can beef broth
• 1 (6 oz.) can low-sodium tomato paste
• 2 (15 1/2 oz.) cans dark red kidney beans, undrained
• 2 tsp. chili powder
• 1/2 tsp. ground cumin
• brown sugar to taste (optional)

1. In a nonstick skillet, cook ground round, onions and green pepper, if using, until meat is well done and vegetables are soft. Pour mixture into a colander or strainer; drain fat.
2. Place under hot running water and rinse until beef no longer feels oily. Return meat mixture to skillet.
3. Add remaining ingredients and bring to a boil.
4. Reduce heat and simmer until slighlty thickened and fragrant, about 30 minutes.
5. Adjust seasonings to taste. Makes about 4 (1 1/2 cup) servings.
6. Each serving has 4.5 grams fat total (1.5 grams saturated).

ground round, onion, green bell pepper, tomato sauce, beef broth, tomato paste, dark red kidney beans, chili powder, ground cumin, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=245581 (may not work)