1 small Onion (chopped)
3 cloves Garlic (minced)
1/4 pound Extra-lean ground beef
2 teaspoons Oregano
1/2 teaspoon Kosher salt
1/2 teaspoon Cayenne or chipotle pepper
1/2 teaspoon Black pepper
1 tablespoon Tomato paste
1/2 cup Stewed tomatoes, canned
1 cup No-sodium dark red kidney beans
1 cup No-sodium black beans
2 tablespoons Unsweetened cocoa powder
1 cup Low-sodium, nonfat chicken broth
1 tablespoon Fresh cilantro (chopped)
2 tablespoons Light mexican blend cheese (shredded)
1. Coat a deep saucepan with nonstick cooking spray and heat on high for 30 seconds. Add onion and garlic. Lower heat to medium and cover pan. Saute 30 seconds. Add ground beef, mix well and cook, uncovered, until meat begins to brown slightly, about 2-3 minutes. Add oregano, salt, cayenne and black pepper and stir.
2. Add tomato paste, stir well and allow to cook for 30 seconds. Add stewed tomatoes and mix well. Add beans and cocoa powder, and stir gently.
3. Add chicken broth and cilantro and reduce heat to low-medium. Cover and simmer for 12-15 minutes. (For a thicker chili, remove cover and simmer for 1-2 minutes more.)
4. To serve, divide chili among 4 bowls. Top each with cheese.