Mexican Black-Bean Chili - cooking recipe

Ingredients

1 cup diced onion
1 cup diced green bell pepper
1 lb lean ground beef
1 1/2 cups no-salt-added beef broth
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
3 crushed garlic cloves
2 (14 1/2 ounce) cans no-salt-added diced tomatoes, undrained
2 (15 ounce) cans black beans, drained
6 tablespoons fat free sour cream
6 tablespoons chopped fresh cilantro

Preparation

Place a large nonstick skillet over medium-high heat until hot.
Add first 3 ingredients (onion, pepper, beef).
Cook until browned, stirring to crumble.
Drain well.
Return meat mixture to pan.
Add broth and next 8 ingredients (broth through beans).
Bring to a boil.
Reduce heat.
Simmer 15 minutes or until slightly thick, stirring occasionally.
Ladle chili into soup bowls.
Top with sour cream and cilantro.