Beef and Black Bean Chili
Recipe from Jennifer
and WWRecipes.com
This recipe comes from Cooking Light's 5 Ingredient, 15 Minute
Cookbook. It's very easy to make and very delicious. Good for you
too! I've made it many times for my family and also for company,
and have always gotten rave reviews. Total time: 15 minutes
1 pound ground round
2 (15-ounce) cans no-salt-added black beans, undrained
1 cup medium or hot chunky salsa (I use mild; the kids like it better
that way!)
2 (8-ounce) cans no-salt-added tomato sauce
1 tablespoon chili seasoning mix
Cook meat in a large saucepan over medium-high heat until meat
is browned, stirring until it crumbles. Drain, if necessary. While
meat cooks, drain and mash 1 can of beans. Add mashed beans, undrained
beans, salsa, tomato sauce, and seasoning mix to saucepan; stir
well. Cook over medium heat 10 minutes or until thoroughly heated.
Spoon into serving bowls. If desired, top with sour cream and shredded
cheese. Yield: 7 (1-cup) servings
Per serving: Calories 236 (15% from fat) Fat 3.9g (sat 1.3g) Protein
22.8g Carbohydrate 27.6g Fiber 5.2g Cholesterol 38mg Sodium 229mg
Exchanges: 2 Starch, 2 Lean Meat
Lightkeeper's Note: This recipe is from the fantastic and fabulous
"World Wide Recipes Ezine." You can subscribe by sending
a blank e-mail to mailto:wwrecipes-subscribe@topica.com
or by visiting their website at http://www.worldwiderecipes.com.
You won't regret it!
|
