Makes 4 servings

Ingredients

• 1 pound top sirloin, coarsely ground
• 1 medium white onion, chopped
• 1 large clove garlic, minced
• 1 medium red bell pepper, seeded and chopped
• 3 tablespoons chili powder
• 1/2 tablespoon ground cumin
• 1 teaspoon crushed dried oregano
• 14 1/2-ounce crushed tomatoes
• 1/2 cup low-sodium canned beef broth.

Topping:

• 1/2 cup plain nonfat yogurt
• 2 tablespoons minced fresh cilantro
• 1 teaspoon good-quality chili powder
• 1/8 teaspoon cayenne pepper

Directions

• Put ground sirloin in a large saucepan over medium heat;
• Cook, stirring, until beef is no longer pink;
• Drain off any fat or juices;
• Measure 2 tablespoons of the onion;
• Set aside;
• Put remaining onion, garlic, and bell pepper into the pot and cook, stirring, for 5 minutes;
• Stir in chili powder, cumin, oregano, tomatoes with their liquid, and beef broth;
• Lower heat to simmer and cook, covered, until meat and vegetables are tender, about 35 to 45 minutes;
• Meanwhile, finely mince the reserved onion;
• Place in a small bowl and stir in remaining topping ingredients;
• Set aside;
• When chili is done, ladle into bowl and offer topping to spoon onto each serving.

Calories: 252
Protein: 31 grams

Fat: 8 grams
Carbohydrates: 17 grams
Exchanges: 3 1/2 Lean Protein, 1 Carbohydrate, 3 Vegetable