Amy's Spicy Black Bean Chili Con Carne

2 15.25 oz. Cans Black Beans (do not drain!) (3 cups)
2 14.5 oz. cans diced tomatoes w/green chiles (3 cups)
1 4oz can diced green chiles
3 tbsp jalapeno peppers, pickled
4 cloves fresh garlic
2 tbsp chili powder, divided
1 tbsp cumin, divided
2 tsp garlic powder, divided
1 cup vegetable juice cocktail, like V8
2 tbsp fresh lime juice
2 tbsp juice from pickled jalapenos
1 tsp olive oil
1 - 1 1/4 Lb. Extra Lean (96% lean, 4% fat) Ground Beef
1 cup diced onion
1 tsp salt,or to taste
Toppings (all optional):
cilantro, fresh
Shredded low fat cheese
Low fat or fat free sour cream

For extra kick, add 1/4 to 1/2 tsp. ground red pepper.
Adjust garlic, chili powder and cumin amounts to taste.

In large stockpot, combine black beans, tomatoes, green chiles, jalapeno peppers, garlic, 1/2 chili powder, 1/2 cumin, 1/2 garlic powder, vegetable juice, lime juice, and pickled jalapeno juice. Place over burner set to medium heat.

Add Olive Oil to frying pan and sautee onions for 3-4 min. (until you can see through them) and then add the ground beef. Brown beef, using spoon or spatula to chop the meat into small bits as it browns. Drain any excess fat from meat pan.
Add the remaining chili powder, cumin, and garlic powder and stir until thouroughly mixed. Allow to cook into meat about 2 min. and then transfer beef and onion mixture to the stock pot, stirring until beef is mixed into beans and tomatoes. Add salt.

Allow to come to a slight boil (NOT a rolling boil!) and then reduce heat to med-low. Allow to simmer for 30 minutes.

Scoop one cup chili into individual bowls and top with desired toppings. Enjoy!

Serving Size: Makes about 13 one cup servings

Number of Servings: 13

Recipe submitted by SparkPeople user AUBREY_25_99.