We are changing our eating habits here with great results! Below is a great and filling soup that tastes even better the second day. I got this out of the Cooking Light magazine.
Beefy Corn and Black Bean Chili
1 pound ground round
2 teaspoons salt-free chili powder blend
1 package frozen corn
1 can black beans drained and rinsed
1 (14-ounce) can fat-free, less-sodium beef broth
1 (15-ounce) can seasoned tomato sauce for chili
Reduced-fat sour cream (optional)
Sliced green onions (optional)
Combine beef and chili powder blend in a large Dutch oven. Cook 6 minutes over medium-high heat or until beef is browned, stirring to crumble. Drain and return to pan.
Stir in frozen corn mixture, broth, and tomato sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes, stirring occasionally.
Ladle chili into bowls. Top each serving with sour cream and onions, if desired.
To see other Cooking Thursday posts visit Diary of a SAHM.
1 comment:
Sounds delicious, I'm bookmarking it Jen :)
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