Crockpot Black Bean Chili with Lime and Cilantro
INGREDIENTS
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2 large onions, finely chopped
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2 tsp. olive oil + 2 tsp. more for browning meat if needed
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1 lb. extra lean ground beef
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1 quart beef stock, simmer to reduce to 2 cups (I used my homemade beef stock, but you can use two cans beef broth. Don't reduce for stovetop cooking.)
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3 cans (15 oz.) black beans, rinsed and drained
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1 can (15 oz.) refried pinto beans
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2 cans (14.5 oz.) petite dice tomatoes
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2 T dried cilantro
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2 T chile powder (preferably New Mexico chile powder)
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2 T Ancho chile powder (or 2 T more regular chile powder)
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1 T ground cumin
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1/4 cup fresh squeezed lime juice, plus sliced limes to squeeze into chili if desired
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1/2 cup chopped fresh cilantro, plus more for garnish if desired
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low-fat sour cream for serving if desired (optional)
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