Recipe
Soup, Chili & Stew
Black Bean and Beef Chili
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. | lean ground beef | |
| 1 | onion, chopped | |
| 1 | medium green bell pepper, chopped | |
| 2 | (14.5 oz each) cans diced tomatoes with green chilies | |
| 2 c. | low-sodium beef broth | |
| 3 tbsp. | chili powder | |
| 1 tbsp. | ground cumin | |
| 2 | (15 oz each) cans Hy-Vee black beans, rinsed and drained | |
| Shredded Cheddar cheese, optional | ||
| Chopped green onion, optional |
Directions
- Combine ground beef, onion and bell pepper in a large, heavy-bottomed pot over medium-high heat, stirring constantly 5 to 10 minutes or until beef browns and vegetables are tender. Drain well.
- Stir in tomatoes, broth, chili powder and cumin; simmer, stirring occasionally, 15 minutes. Add beans and cook 10 minutes more. Serve with shredded cheese and onions, if desired.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 45mg
- Sodium: 915mg
- Total Carbohydrates: 30g
- Protein: 24g
Recipe Source:
Try-Foods International.