Thin Kitchen's Beef and Black Bean Chili

Every now and again, I just get a craving for red meat. It doesn't happen often--but, when it does, this hits the SPOT! Guilt-free! Perfect for game night or a visit with friends...

Beef and Black Bean Chili

Ingredients:

1/2 pound of lean ground beef
2 chopped yellow onions
2 sliced celery stalks
1 yellow bell pepper, deseeded and diced
10 oz. Fresh white mushrooms, sliced
1 jalepeno pepper, deseeded and minced
1 large minced galic clove
1 14.5 oz. Cans of diced tomatoes
1 15.5 oz. Can of black beans, rinsed and drained
3 cups water
2 Tbsp. Tomato paste
1.5 tsp. Chili powder
1 tsp. Ground cumin
1 tsp. Dried oregano
1/2 tsp. Sea salt
3 Tbsp. Fresh chopped cilantro
Nonstick cooking spray

Instructions:

Spray a large nonstick saucepan with nonstick spray and set over med-high heat. Add the beef and cook, breaking up with a spoon until browned, about 3-5 minutes. Drain off any fat.

Add the onions, celery bell pepper, mushrooms, jalapeño, and garlic. Cook, stirring occasionally, until the vegetables are softened--about 8 minutes. Add the tomatoes, beans, water, paste, chili powder, cumin, oregano, and salt. Bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the chili is thickened--about 45 minutes. Sprinkle with cilantro and serve. Makes about 4 servings.

To provide a texture contrast and an attractive presentation, and to break up some of the spiciness---top each serving with 1/4 diced avocado tossed with a finely chopped red onion and a splash of lime juice. YUM!