Ingredients
-
1 teaspoon olive oil (I think this can probably be skipped and lower the points of this dish)
-
3/4 lb lean ground beef
-
1 onion, chopped
-
3 garlic cloves, minced
-
1 bell pepper, chopped (I used a red bell pepper because that is what I had on hand, the original recipe specifies a yellow )
-
1 tablespoon chili powder (you may need more chili powder for chili with more heat, see note in description)
-
1 teaspoon ground cumin
-
1 (28 ounce) can tomatoes, diced
-
1 (15 ounce) can black beans, rinsed and drained (see note in description)
-
3/4 teaspoon salt
-
2 scallions, sliced
-
1 (15 ounce) red kidney beans, rinsed and drained (or use the corn as I did, see note in description)
-
3/4 cup nonfat sour cream
Instructions
- In a large pot or dutch oven heat oil over medium high heat.
- Add beef and cook until browned (3-5 minutes).
- Add onion, garlic, bell pepper, chili powder and cumin; cook until vegetables are soft (3-5 minutes).
- Stir in tomatoes and beans (see my changes in the description), and salt. Bring to a boil. Reduce heat and simmer until chili is thickened (15-20 minutes).
- Serve topped with sour cream and scallions, if desired.