Print
ShareThis
Blackened Catfish with Easy Tartar Sauce and Rice
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Steak and Black Bean Chili
Yield: Makes 6 servings
This hearty chili, featuring steak and black beans, proves that it doesn't take magic to serve six with only one steak.
Ingredients:
1
boneless beef top sirloin steak (about 3/4 pound)
1
teaspoon vegetable oil
1
cup chopped onion
2
cloves garlic, minced
2
cans (15 ounces each) black beans, rinsed and drained
1
can (15 ounces) diced tomatoes, undrained
1
cup chopped green bell pepper
1
cup chopped red bell pepper
1
jalapeño pepper,* minced
1
cube beef bouillon
2
tablespoons chili powder
1/2
teaspoon sugar
1
cup chopped tomato
2/3
cup sliced green onions with tops
6
tablespoons reduced-fat sour cream
Preparation:
1.
Trim fat from steak. Cut steak into 1/2-inch cubes. Heat oil in large nonstick saucepan over medium heat until hot. Add steak, onion and garlic; cook and stir 5 minutes or until meat is no longer pink. Add beans, diced tomatoes with juice, bell peppers, jalapeño pepper, bouillon, chili powder and sugar. Bring to a boil; reduce heat to low. Simmer, covered, 30 to 45 minutes.
2.
Top with chopped tomato, green onions and sour cream.
Nutritional Information:
| Serving Size: about 1 cup chili | |
| Sodium | 790 mg |
| Protein | 26 g |
| Fiber | 12 g |
| Carbohydrate | 40 g |
| Cholesterol | 37 mg |
| Saturated Fat | 1 g |
| Total Fat | 7 g |
| Calories from Fat | 18 % |
| Calories | 277 |
Dietary Exchange:
| Meat | 1-1/2 |
| Vegetable | 2 |
| Starch | 2 |
This recipe appears in:
Southwestern
