Beef and Black Bean Chili | Reader's Digest

Beef and Black Bean Chili

This recipe bumps up the beans, bell peppers, and onions for more flavor and antioxidants.

from Reverse Diabetes

Beef and Black Bean Chili

Quick look

  • prep 10 min    cook 1 hour
  • serves 6

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.

Nutritional Information(per serving)

  • Calories: 214
  • Fat: 3 g
  • Cholesterol: 20 mg
  • Sodium: 394 mg
  • Protein: 17 g
  • Fiber: 10 g
  • Republished from:

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