Mexican Black Bean Chili

1 cup frozen chopped onion, thawed (or fresh chopped)
1 cup frozen bell pepper strips, thawed and chopped
1 pound ground sirloin
1 1/2 cup fat free, lower sodium beef broth
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
3 garlic cloves, crushed
2 (14.5 ounces) cans no salt added diced tomatoes, undrained
2 (15 ounces) cans non salt added black beans, drained
6 tablespoon light sour cream


Place a large nonstick skillet over medium high heat until hot. Add first 3 ingredients; cook until browned, stirring to crumble meat. Drain; well; return meat mixture to pan. Add broth and next 8 ingredients (through black beans); bring to a boil.
Reduce heat; simmer 15 minutes or until slightly thick, stirring occasionally. Ladle chili into soup bowls; top with sour cream.