Serves: 5
Prep: 15 minutes
Cook:  1 hour

1	pound 90/10 ground beef
½	green bell pepper, chopped
4	cloves garlic, minced
2	teaspoon chili powder
1½	teaspoon ground cumin
½	teaspoon salt
½	teaspoon black pepper
1	14-ounce can crushed tomatoes
1½	cup chicken broth
1	15-ounce can kidney beans, rinsed and drained

1.  Heat a large skillet over medium-high heat.  Add beef and brown, about 7 minutes. Add remaining ingredients to skillet, stir to combine and bring to boil.  Reduce heat to medium low, partially cover, and simmer for 1 hour.  Serve with cornbread, corn chips, or over mashed potatoes with sour cream and cheese.

Per Serving:  284 cal., 10 g fat (4 g sat. fat), 60 mg chol., 583 mg sodium, 593 mg pot., 22 g carb., 4 g sugar, 8 g fiber, 27 g pro.