Place a large nonstick skillet over medium-high heat. Add first 3 ingredients; cook until browned. Drain well; return meat mixture to pan. Add broth and next 8 ingredients (broth through beans); bring to a boil. Reduce heat; simmer 15 minutes or until slightly thick, stirring occasionally. Top each serving with 1 tablespoon sour cream and 1 tablespoon chopped cilantro. Makes 6 servings. Serving size is 1-1/2 cups chili.

346 calories, 11.6g fat, 25.3g protein, 35.5g carbs, 5.5g fiber, 44mg cholesterol, 4.9mg iron, 529mg sodium, 103mg calcium

Source: Cooking Light