|1 Poundlean ground beef; 93/7|
|1 Tbsp.Smoked paprika|
|1 Tsp.Ground cumin|
|1 Tsp.Table salt|
|1/2 Tbsp.Olive oil|
|2 ClovesGarlic; Minced|
|1 CupOnions; Diced|
|1 LargePoblano pepper; Deveined, seeded, chopped|
|1 Tbsp.Lime juice|
|1 Tbsp.Chili powder|
|1/4 CupFresh cilantro; Minced|
|1/3 CupScallions; Chopped|
|15 OuncesFire roasted diced tomatoes|
|8 OuncesCanned kidney beans; Rinsed & drained|
|8 OuncesCanned black beans; Rinsed & drained|
|1/4 CupReduced fat sour cream|
Chili Meatloaf Preparation
Preheat oven to 350. Coat 6 mini loaf pans or muffin pan.
Heat oil in large skillet over medium-high heat. Add garlic and sauté, about 30 seconds.
Add onions and cook about 5 minutes.
Add peppers and cook for 5 minutes more.
Stir in tomatoes, lime juice, chili powder, paprika, cumin, salt, kidney beans, black beans, and cilantro.
Reduce heat and to medium and cook, stirring mixture, about 10 minutes.
Allow mixture to cool.
Place ground beef in large bowl, add chili mixture, mix thoroughly.
Place about 1 cup of meatloaf mixture in each mini loaf pan.
Bake for 35-45 minutes, let stand for 10 minutes.
Top with sour cream and scallions.
1 meatloaf per serving. 4 points per serving.
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