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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
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
