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HEALTHY RECIPE-OF-THE-MONTH
*Mexican Black-Bean Chili
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For an especially fiery version of this recipe, stir in some freshly chopped jalapeno peppers!

  1 cup diced onion
  1 cup diced green bell pepper
  1 pound ground chuck or turkey (substitute tofu)
  1-1/2 cups no-salt-added beef broth (substitute veggie 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 garlic cloves, crushed
  2 (14.5-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

1. Place a large nonstick skillet over medium-high heat until hot.

2. Add first 3 ingredients; cook until browned, stirring to crumble. Drain well; return meat mixture to pan.

3. Add broth and next 8 ingredients (broth through beans); bring to a boil. Reduce heat; simmer 15 minutes or until slightly thick, stirring occasionally.

4. Ladle chili into soup bowls; top with sour cream and cilantro.

Yield: 6 servings; Preparation Time: 20 minutes

Nutritional Information per Serving: Calories 346; Fat 11.6g; Protein 25g; Carbohydrates 35g; Fiber 5.5g; Cholesterol 44mg; Sodium 529mg; Calcium 103mg; Iron 4.9mg

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