Steak and Black Bean Chili
This hearty chili, featuring steak and black beans, proves that it doesn't take magic to serve six with only one steak.
Makes 6 servings
|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||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.
- 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.
|Serving Size:||about 1 cup chili|
|Calories from Fat||18 %|
|Total Fat||7 g|
|Saturated Fat||1 g|
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