Source: dLife

A cross between soup and chili, this ia a blend of ground beef, black beans, jalapeños, tomatoes, and spices.

Servings

1 lb extra lean ground beef (5% fat)
1 medium onions , chopped
1 whole jalapeno pepper , seeded and chopped (use gloves when handling)
2 medium garlic cloves , minced
28 oz canned, crushed tomatoes (1- 28 ounce can)
12 floz Beer, light, can/btl, 12 fl ounce
1 tbsp chili powder
1 tbsp ground cumin
2 cup fat free unsalted beef broth
45 oz low sodium canned black beans , rinsed and drained (3-15 ounce cans)
1 tbsp low fat cheddar cheese, shredded (garnish)
1 pinch fresh chopped green onion (garnish)
1 tbsp Sour Cream, light (garnish)

1 In a Dutch oven, brown the beef, onion, jalapeño pepper, and garlic over medium-high heat for approximately 6 minutes, stirring constantly. Drain.
2 Add the tomatoes, beer, chili powder, cumin, and beef broth. Stir and allow to simmer, uncovered, for 15 minutes.
3 Mix in the black beans and cook until thoroughly heated, about 10 minutes.
4 If desired, garnish with cheese, green onions, and sour cream.

PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans, you reduce the sodium content by about 40 percent. Also, remember to wear plastic or rubber gloves when you seed the jalapeño peppers to protect from burning.