Beef, Bean and Veggie Chili

Serves 6

This chili gets hearty flavor from beans, bell peppers and corn, while using only a small amount of beef. Top it with your choice of classic garnishes, such as sour cream, shredded cheese, green onions, cilantro and lime wedges.

Ingredients

1 teaspoon extra-virgin olive oil
1/2 pound lean ground beef
1 large onion, diced
3 cloves garlic, finely chopped
2 tablespoons chili powder, plus more to taste
1 teaspoon ground cumin
3 cups beef broth
2 cups fresh or frozen diced bell peppers
1 1/2 cups frozen corn kernels
2 (15-ounce) cans no-salt added beans, such as kidney and black
1/4 cup tomato paste

Method

In a large pot, heat oil over medium-high heat. Add beef and cook, breaking it up with a spoon, until browned, about 5 minutes. Add onion and garlic and cook 5 more minutes. Stir in chili powder and cumin. Add broth, bell peppers, corn, beans and tomato paste. Bring to a boil, lower the heat and simmer, covered, until the flavors blend, 20 to 25 minutes.

Nutrition

Per serving: 280 calories (50 from fat), 6g total fat, 1.5g saturated fat, 25mg cholesterol, 380mg sodium, 40g total carbohydrate (11g dietary fiber, 7g sugar), 19g protein

http://www.wfmi.co.uk/recipes/3190