6 ounces lean beef top round, cut into chunks 

1/2 cup chopped onion 

1/2 cup chopped green bell pepper 

1 tablespoon olive or canola oil 

1 tablespoon minced garlic 

1 1/2 teaspoons chili powder 

1 teaspoon ground cumin 

1/2 teaspoon ground black pepper 

1/4 teaspoon salt 

1 3/4 cups cooked red kidney beans or 1 can (15 ounces) red kidney beans, rinsed and drained 

1 cup crushed tomatoes 

1 cup chicken broth 

4 teaspoons sour cream 

4 teaspoons grated extra-sharp cheddar cheese 

1 jalapeno chile pepper, minced (optional) (wear plastic gloves when handling) 

fresh cilantro leaves (optional) 

 

In the bowl of a food processor fitted with a metal blade, pulse the beef for about 1 minute, or until coarsely ground. Set aside. In a large pot, combine the onion, bell pepper, oil, garlic, chili powder, cumin, black pepper, and salt. Cook over medium heat, stirring occasionally, for 5 minutes, or until softened. Crumble the beef into the pot. Increase the heat to medium-high and cook, stirring, for 2 minutes, or until the beef is no longer pink. Stir in the beans, tomatoes, and broth. Reduce the heat to medium-low. Cook, stirring occasionally, for about 30 minutes, or until the flavors are well blended. Serve in shallow bowls. Dollop on the sour cream and sprinkle on the cheese. Garnish with chile pepper and cilantro, if using.

 

Yield: 4 servings

Calories: 260

Fat: 9g

Fiber: 9g