Steak and Black Bean Chili

Steak and Black Bean Chili

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
1/2 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.


  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

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