Hearty Chili with Black Beans
Makes 4 servings
|1||tablespoon vegetable oil|
|1||pound ground beef chuck|
|1||can (about 14-1/2 ounces) beef broth|
|1||large onion, minced|
|1||green bell pepper, seeded and diced|
|2||teaspoons chili powder|
|1/2||teaspoon ground allspice|
|1||can (15 ounces) black beans, rinsed and drained|
|1||can (14 ounces) crushed tomatoes in tomato purée|
|2||teaspoons apple cider vinegar|
- Heat oil in large skillet over medium high heat until hot. Add ground beef, beef broth, onion and bell pepper. Cook and stir, breaking up meat. Cook until beef is no longer pink; drain excess fat.
- Add chili powder, allspice, cinnamon and paprika. Reduce heat to medium-low; simmer 10 minutes. Add black beans, tomatoes and vinegar; bring to a boil.
- Reduce heat to low; simmer 20 to 25 minutes or until chili is thickened to desired consistency. Garnish as desired.
|Saturated Fat||7 g|
|Total Fat||20 g|
|Calories from Fat||43 %|
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