Quick Beef & Black Bean Chili

Make it a Meal

Add these dishes to make a full meal:

Sweet Squash Corn Muffins

Fresh Baby Spinach with Wild Mushrooms

Chewy Oatmeal Spice Cookies

Wine Pairings

Recipe courtesy of the National Cattleman’s Beef Association

Preparation facts

Total Time: 30 minutes

Yield: 6 servings

Ingredients

1 package (1-3/4 to 2-1/2 pounds) fully-cooked boneless beef pot roast with gravy

2 cans (14-1/2 ounces each) chili-seasoned diced tomatoes

1 can (15 ounces) black beans, rinsed, drained

1 Tbs chili powder

1/8 tsp ground red pepper

Toppings:

1/4 cup Chopped fresh cilantro

1/4 cup sliced green onion,

1/2 cup shredded Cheddar cheese

1/2 cup sour cream

Directions

Remove beef pot roast from package; transfer gravy to Dutch oven. Add tomatoes, beans, 1 cup water, chili powder and red pepper; bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally.

Cut pot roast into 1/2-inch pieces. Add to chili; heat through. Serve with toppings.

Makes 6 to 8 servings.

Nutrition facts

Serving Size 1 serving

Calories 256

Calories from Fat 91 (36%)

% Daily Value*

16%Total Fat 10g

24%Saturated Fat 4.9g

Polyunsaturated Fat 0.7g

Monounsaturated Fat 3.7g

16%Cholesterol 47mg

35%Sodium 845mg

16%Potassium 561mg

7%Total Carbohydrate 21g

22%Dietary Fiber 5.5g

Sugars 1g

Sugar Alcohols 0g

43%Protein 21g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath