Ingredients
-
1 teaspoon olive oil
-
3/4 lb lean ground beef (7% fat or less)
-
1 onion, chopped
-
3 garlic cloves, minced
-
1 yellow bell pepper, chopped
-
1 tablespoon dried ancho chile powder
-
1 teaspoon ground cumin
-
28 ounces diced tomatoes
-
15 1/2 ounces black beans, rinsed and drained
-
3/4 teaspoon salt
-
2 scallions, sliced
-
15 1/2 ounces red kidney beans, rinsed and drained
-
3/4 cup nonfat sour cream
Instructions
- Heat the oil in a Dutch oven over medium-high heat.
- Add the beef and cook, breaking it apart with a wooden spoon until no longer pink, about 4 minutes.
- Add the onion, garlic, bell pepper, chili powder and cumin.
- Cook until the vegetables are softened, 3-4 minutes.
- Stir in the tomatoes, beans and salt and bring to a boil.
- Reduce the heat and simmer, uncovered, until the chili thickens slightly, about 15 minutes.
- Serve topped with the sour cream and scallions.