Beef and Black Bean Chili

Ingredients

• 8 ounces of extra-lean ground beef
• 1 carrot, chopped
• 2 jalapeno peppers, seeded and chopped
• 1 can (28 ounces) chopped tomatoes with juice
• 1 1/2 cups low-sodium beef broth
• 1 tablespoon chili powder
• 1/8 teaspoon ground black pepper

• 1 onion, chopped
• 1 red bell pepper, seeded and chopped
• 2 cloves garlic, chopped
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons dried oregano
• 3 tablespoons fresh cilantro

How to make it  1 hour, 10 minutes

• 1

  Cook the beef in a large soup pot over medium heat until browned all over, about 5 minutes.
• 2

  Remove the beef to a bowl and add the onion, carrots, bell pepper, jalapeno peppers, and garlic to the pot. Cook until the vegetables are soft, about 8 minutes.
• 3

  Add the tomatoes (with juice) beans, broth, Worcestershire, chili powder, cumin, oregano, black pepper, and reserved beef.
• 4

  Bring to a boil over high heat. Reduce the heat to medium-low and cook until thickened and flavorful, about 45 minutes. Garnish with the chopped cilantro.

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