Instructions: 1. Place a large nonstick skillet over medium-high heat until hot. Add first 3 ingredients; cook until browned, stirring to crumble. 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.

2. Ladle chili into soup bowls; top with sour cream and cilantro.

Yield: 6 servings (serving size: 1 1/2 cups Chili, 1 tablespoon sour cream, and 1 tablespoon cilantro.)

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