1 teaspoon canola oil
1 cup finely chopped onion
1 cup finely chopped green bell pepper
2 garlic cloves, minced
1 1/2 pounds lean ground beef
1 (6 ounce) can no salt-added tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 (14 ounce) can fat free, less sodium chicken broth
1 (15 ounce) can no salt- added corn, rinsed and drained (optional)
6 (1 1/2 ounce) whole wheat hamburger buns, toasted
Heat oil in a large nonstick skillet over medium-high heat.
Add onion, bell pepper, and garlic; saute 3 minutes.
Add meat to pan; cook 5 minutes or until browned, stirring to crumble.
Stir in tomato paste; cook 2 minutes.
Add chili powder, cumin, salt, and broth.
Reduce heat, and simmer 12 minutes or until thickened, stirring occasionally.
Stir in corn, if using; cook for 2 minutes or until thoroughly heated.
Spoon about 1 cup meat mixture on bottom half of each hamburger bun; cover with top half of each bun.
Cooking Light, June 2006