Low-Fat Chili - cooking recipe

Ingredients

1/2 lb. ground round or sirloin
1 c. chopped onion
1/2 c. chopped green bell pepper (optional)
1 (8 oz.) can low-sodium tomato sauce
1 (14 1/2 oz.) can beef broth
1 (6 oz.) can low-sodium tomato paste
2 (15 1/2 oz.) cans dark red kidney beans, undrained
2 tsp. chili powder
1/2 tsp. ground cumin
brown sugar to taste (optional)

Preparation

In a nonstick skillet, cook ground round, onions and green pepper, if using, until meat is well done and vegetables are soft. Pour mixture into a colander or strainer; drain fat.
Place under hot running water and rinse until beef no longer feels oily. Return meat mixture to skillet.
Add remaining ingredients and bring to a boil.
Reduce heat and simmer until slighlty thickened and fragrant, about 30 minutes.
Adjust seasonings to taste. Makes about 4 (1 1/2 cup) servings.
Each serving has 4.5 grams fat total (1.5 grams saturated).