In the bottom of a stockpot, brown the ground beef. Drain and add chili powder.
Add to the pot beans, tomatoes, salsa and salt and pepper. Stir and cook on medium-high heat until mixture has a soft boil. Turn heat to low and allow to simmer 10 more minutes.
Pour into serving bowl and let cool. Top with plain non-fat greek yogurt (instead of sour cream) and 2% shredded cheese.