[amandads]

This recipe serves: 6



INGREDIENTS:
1 tablespoon vegetable oil
1 small green bell pepper, seeded and chopped
2 medium onions, chopped
4 cloves garlic, minced
2 teaspoons chili powder, or to taste
1 1/2 teaspoons ground cumin
2 pounds boneless beef round , cut into 1/2-inch cubes
1 15-ounce can chopped tomatoes
1 1/2 cups low-sodium beef broth
1 teaspoon dried oregano
1 tablespoon cornmeal
1 15-ounce can kidney beans, drained and rinsed
salt to taste
chopped onion, for garnish
chopped green bell pepper, for garnish
non-fat sour cream, for garnish


COOKING INSTRUCTIONS:
1. In a large heavy soup pot, heat the oil over medium heat. Add the green pepper, onions and garlic and cook, stirring occasionally, until the vegetables are soft, about 8 minutes.
2. Add the chili powder and cumin and cook, stirring frequently, for 30 seconds.
3. Add the beef, tomatoes, beef broth and oregano and simmer for 1 1/2 hours, until the beef is tender.
4. Add the cornmeal and beans and cook for 5 minutes, or until the chili has thickened and the beans are warmed through.
5. Serve in warm bowls garnished with onions, green peppers and sour cream, if desired.

Serving Size: 1 bowl

Number of Servings: 6
Per Serving
Calories
400
Carbohydrate
33 g
Fat
10 g
Fiber
10 g
Protein
42 g
Saturated Fat
3 g
Sodium
511 mg


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