Steak and Black Bean Chili

Steak and Black Bean Chili Photo
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:

  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.
This recipe appears in: Southwestern
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

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