Chili

Makes 8 servings

• 1.5 lbs. ground beef
• 1 cup each chopped red and green bell peppers
• 1 cup chopped red onions
• 2 cloves garlic, minced
• 3.5 cups low-sodium, low-fat beef broth
• 1.5 cups salsa
• 1 can (14.5 oz) tomatoes, undrained, cut up
• 1.5 Tbs chili powder
• 1.5 tsp each ground cumin and dried oregano
• 1 tsp ground coriander
• 1/2 tsp ground black pepper
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1/4 cup chopped, fresh cilantro
• pinch of cinnamon
  
• 2 Tbs lime juice
• 1 Tbs honey

Spray a large saucepan or soup pot with non-stick spray. Add beef. Cook and stir over high heat until beef is frowned all over. Add peppers, onions, and garlic. Reduce heat to medium. Cook and stir for 4 to 5 minutes, until vegetables begin to soften.

Add broth, salsa, tomatoes and their juice, chili powder, cumin, oregano, coriander, and black pepper. Bring to a boil. Reduce heat and simmer, covered, for 1.5 hours, stirring occasionally.

Ad beans and simmer for 15 more minutes. Remove from heat. Stir in cilantro, lime juice, Cinnamon, and honey. Serve hot.

Recipe from Crazy Plates