TLC Cooking "Steak and Black Bean Chili"

Steak and Black Bean Chili

Steak and Black Bean Chili

YIELD Makes 6 servings
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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

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

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.
Top with chopped tomato, green onions and sour cream.

This recipe appears in: Southwestern

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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