Chili-Spiced Beef and Black Bean Soup by Nancy T. Maar
Use dollops of sour cream or shredded cheddar cheese to garnish this dish. Freeze the leftovers — if there are any!.
Yields 12 servings; serving size 8 ounces
Calories: 196.55
Protein: 14.42 grams
Carbohydrates: 21.58 grams
Sugar: 2.44 grams
Fat: 8.45 grams
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, chopped
1 sweet red bell pepper, stemmed, seeded, deveined, and chopped
1 sweet green bell pepper, stemmed, seeded, deveined, and chopped
2 jalapeño peppers, stemmed, seeded, deveined, and chopped
½ pound lean ground sirloin
½ pound lean ground pork
2 tablespoons Splenda
2 13-ounce cans beef broth
2 tablespoons chili powder
¼ teaspoon ground cloves
¼ teaspoon cinnamon
1 teaspoon unsweetened cocoa powder
1 28-ounce can crushed Italian plum tomatoes
3 13-ounce cans black beans, drained
Salt and freshly ground black pepper to taste
Juice of 1 lime
Heat the olive oil in a large kettle over medium heat. Add the onion, garlic, and the bell and jalapeño peppers. Cook for 5 minutes, stirring constantly.
Add the rest of the ingredients, one at a time, stirring constantly. Cover and reduce heat to a simmer. Cook for 3 hours, stirring occasionally. Do not let boil.
If the liquid cooks down, add water or more broth to keep level consistent.
Lemon and Lime Juice
Even in a jam, do not use the reconstituted or concentrated juice that comes in the little plastic lemons and limes. Buy several lemons and/or limes and squeeze them, straining the juice into plastic bags. Seal and label the bags, and freeze them.
