This recipe has alot of ingredients, but it is super easy. Serves 4


4 tsp olive oil
2 onions, chopped
1/2 carrot, chopped
1/2 celery stalk, chopped
1/4 green bell pepper, seeded and chopped
4 garlic cloves, minced
1 tsp minced deveined seeded jalapeno pepper
3/4 lb lean ground beef
1 Tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano leaves
1/2 tsp ground coriander
One 14 1/2 ounces can diced tomatoes
One 16 ounce can pinto beans, rinsed and drained
1/2 tsp salt
Pinch of ground pepper
1/4 cup chopped fresh cilantro
1/4 cup nonfat sour cream
1/4 cup chopped red onion


In a large nonstick Dutch oven or saucepan heat the oil. Saute the onions, carrot, celery, bell pepper, garlic and jalapeno until onions are translucent, about 15 minutes. Add the beef and cook, breaking it apart with a wooden spoon, until no longer pink, about 5-7 minutes. Stir in the chili powder, cumin, oregano, and coriander; cook, stirring, 1 minute. 
Add the tomatoes, beans, salt and pepper; bring to a boil. Reduce the heat and simmer gently, partially covered, stirring occasionally, until the flavors blend, about 20 minutes. Stir in cilantro. Serve, topped with the sour cream, red onions and some additional chopped cilantro.


402 calories, 12 gram fat, 15 grams fiber