Week 1 of my new summer menus has come and gone with much success! I am in love with all of the new recipes we have had so far. Usually I am going in and changing several recipes because they either didn't go over well with the students or they really aren't feasible for our special situation. So far, however, I do not need to make a single change! WAHOO!
This spicy beef and black bean chili is probably my favorite of the week. It is pretty darn tasty if I do say so myself (and shhhh..it's healthy, too :).
Spicy Beef and Black Bean Chili
from The Girl Who Ate Everything
1 pound ground sirloin
1 Tablespoon less sodium Taco seasoning
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, undrained
1 (10 ounce) can diced tomatoes with green chilies, drained
1 (10 ounce) can diced tomatoes with green chilies, undrained
1 cup water
1/2 teaspoon black pepper
6 Tablespoons reduced-fat sour cream
chopped green onion or cilantro for garnish (optional)
Cook beef in a medium pot on medium high heat until browned. Drain and return to pan. Stir in taco seasoning and all of the other ingredients except sour cream and garnish. Cover and bring to a boil. Reduce heat and simmer for 7-8 minutes or until heated through. Pour into bowls and top with sour cream and garnish. Yields 6 servings (1 cup each).
Each serving with sour cream: 298 calories
My suggestion: garnish with cilantro. I am a cilantro fanatic and it really added the perfect fresh touch that this chili needed! And DO NOT leave the sour cream out of the mix because the creaminess it adds is simply amazing! Oh, and I cheated and added some shredded cheese on top, too. I couldn't possibly let it be TOO healthy! We served this with a yummy piece of corn bread on the side. Oh man, I wish I had a big bowl of this right now - even though it is 93 degrees outside :).