MEXICAN BLACK BEAN CHILI WITH TORTILLAS
Oh yes!!!! This is a keeper! yum...
1 lb extra lean ground beef cooked and drained
1 c chopped onion
1 c chopped green bell pepper
15 oz can beef broth (I used reduced sodium)
1 T chili powder
1 1/2 tsp cumin
3/4 tsp oregano
1/2 tsp salt
1/2 tsp pepper
1 T minced garlic
2-14 oz cans dice tomatoes (I used no salt added)
2-15 oz cans black beans, drained (I cooked my black bean from scratch in the crock pot along with all of the spices and broth--7 oz dry beans=1 can of beans)
1 c shredded 2 % cheddar cheese
8 ct pkg flour tortillas, warmed (I used low carb tortillas)
Original directions: In Dutch oven, ground beef, onion and bell pepper and cook until crumbly, drain.
Add broth, chili powder, cumin, oregano, salt, pepper, minced garlic, diced tomatoes and drained black beans.
Simmer for 30 minutes or until thick.
(My Directions: Bring black beans to boil in pan and let soak for 1 hour, drain. Add low sodium beef broth to cover beans and then another 15 oz beef broth. Add cooked and drained ground beef, spices, bell pepper, onion, diced tomatoes and cook on high 5-6 hours)
Top with shredded cheddar cheese.
Serve with Tortillas