Black Bean Chili

Ingredients

• 1 1/2 lb 95% lean ground beef
• 3 cup coarsely chopped carrots, sliced celery, chopped onions and/or chopped sweet peppers
• 4 clove garlic, minced
• 1 tbsp canola oil
• 2 (15 ounce) cans no-salt-added black beans, rinsed and drained
• 2 (14.5 ounce) cans no-salt-added diced tomatoes, undrained
• 1 (15 ounce) can tomato sauce
• 1 cup 50%-less-sodium beef broth
• 2 tbsp chili powder
• 1 tsp dried oregano, crushed
• 1/2 tsp black pepper or crushed red pepper
• 1 Sliced green onion, chopped onion, snipped fresh parsley, snipped fresh cilantro, chopped tomato and/or plain fat-free Greek yogurt
• 1 Chili powder or ground cumin

Instructions

1. In a 6-quart Dutch oven, cook ground beef, vegetables and garlic in hot oil over medium-high heat until meat is brown and vegetables are tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir beans, the canned tomatoes, the tomato sauce, broth, the 2 tablespoons chili powder, the oregano and black pepper into mixture in Dutch oven.
2. Bring to boiling; reduce heat. Simmer, covered, 20 minutes, stirring occasionally.
3. Ladle chili into bowls. If desired, serve with sliced green onion, additional onion, parsley, cilantro, fresh tomato and/or yogurt. If desired, sprinkle with additional chili powder or ground cumin.