1 tablespoon vegetable oil
1 cup chopped onion
1 pound ground beef
1-2 tablespoons chili powder or chili blend, to taste
1 teaspoon garlic salt
1 1/2 cups Picante or tomato sauce
1/2 cup low-sodium beef broth
One 15-ounce can corn, drained and rinsed
One 14-ounce can black beans, drained and rinsed
Reduced-fat sour cream, for garnish
Sliced scallion, for garnish
Heat oil in a 12-inch deep skillet over medium-high heat until hot. Add onion and cook, stirring, 2 minutes. Add beef and cook until no longer pink. Stir in chili powder and garlic salt. Cook, stirring, 1 minute. Add sauce and beef broth. Bring to a boil and simmer, covered, 10 minutes. Stir in corn and black beans, bring to a boil and simmer 5 minutes more.
Garnish chili with sour cream and scallion, if desired.