There are a number of brands of diced tomatoes and green chiles on the market, each with a variety of heat levels. Select your desired level of heat to customize this chili to your taste. If you can't find a substitute, use regular diced tomatoes and add 1 (4-ounce) can diced green chiles.
1 medium onion, chopped
1 green bell pepper, chopped
Vegetable cooking spray
1/2 pound extra lean ground beef
1 teaspoon minced garlic
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon dried oregano
2 (10-ounce) can diced tomatoes and green chilies, undrained
1 (15.5-ounce) can chili beans, drained
1 (14-ounce) can low-sodium beef broth
1 (12-ounce) can lager beer
2 tablespoons lite soy sauce
Garnish: Lime wedges, cilantro, fat-free sour cream, baked tortilla chips
In a large soup pot coated with cooking spray, saute onions and bell pepper over medium-high heat 3 to 4 minutes or until onions are translucent. Add ground beef and garlic and cook 5 minutes, stirring to break up chunks, or until beef is no longer pink; drain off any fat.
Add chili powder, cumin, and oregano and cook, stirring constantly, 2 minutes. Add tomatoes and green chilies and remaining ingredients except garnishes. Bring mixture to a boil, reduce heat and simmer 20 minutes. Serve with garnishes.