Beef and Black Bean Chili

I made this for dinner yesterday, and it was SO good. It's pretty mild, but it's so savory and flavorful. My son is a very picky eater, and he told me this was something he'd be excited if I told him I was making it for dinner again.

Ingredients:
• 1 pound 96/4 ground beef
• 2 yellow onions
• 2 celery stalks
• 1 yellow bell pepper, deseeded
• 1 jalapeño pepper, deseeded
• 2 large garlic cloves, minced
• 2 14-1/2 oz cans petite diced tomatoes
• 2 15 oz cans black beans, rinsed and drained
• 3 cups water
• 2 Tbsp. tomato paste
• 1 1/2 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. dried oregano, crumbled
• 1/2 tsp. sea salt

Cook ground beef in a large nonstick over medium heat, breaking it up with a wooden spoon until browned. Drain off any fat.

Use food processor to chop onions, celery, bell pepper, and jalapeño. Add those and minced garlic to the ground beef. Cook, stirring occasionally, until the vegetables are softened — about 8 minutes. Add the tomatoes, beans, water, tomato paste, chili powder, cumin, oregano, and salt, and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the chili is thickened — about 45 minutes. (8 servings)

Calories: 195
Carbs: 26 g
Protein: 19 g
Fat: 3 g
Fiber: 7 g