Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 tablespoons olive oil
½ lb. lean ground beef
½ cup onions	Wash, peel and slice
1 teaspoon minced garlic	Washed, peeled and minced
1 tablespoon chili powder
1 teaspoon ground cumin
4 cups reduced sodium beef broth
1/4 teaspoon ground black pepper
1 cup potatoes	Washed, peeled and diced.
1 (12 oz. can) pinto beans	Drained and rinsed.
1 cup  low sodium diced canned tomatoes
½ cup frozen sweet corn kernels.
¼ cup green bell peppers	Washed, trimmed and diced
1/3 cup BBQ sauce
½ cup  low fat Cheddar Cheese	Shredded

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large stock pot heat oil to medium high heat. Cook ground beef until browned.	Cook until internal temperature reaches 165°F.
2	Add onions and bell peppers. Cook until tender.
3	Add garlic, chili powder, cumin, beef broth, black pepper, potatoes, pinto beans, tomatoes, corn, and BBQ sauce. Bring to boil and then reduce heat. Simmer about 20 minutes.
4	To serve, top with cheddar cheese.