Chunky Beef Chili with Black Beans Soups, Stews & Chilis
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Servings
Serves 6-8
Prep Time
10 minutes
Cook Time
20 minutes
Cooking Methods
Braising
Stewing
Ingredients
- 1 package fully cooked boneless beef pot roast with gravy (2 to 2 1/2 lbs.)
- 2 cans (14 1/2 oz. each) chili-seasoned diced tomatoes
- 1 can (15 oz.) black beans, rinsed, drained
- 1 cup water
- 1 Tbsp. chili powder
- 1/8 tsp. ground red pepper
- toppings chopped fresh cilantro, chopped onion, shredded cheese, sour cream
Instructions
Remove pot roast from package; pour gravy into Dutch oven. Add tomatoes, beans, water, chili powder and red pepper; bring to a boil. Reduce heat; simmer 15 minutes.
Cut pot roast into 1/2-inch pieces. Add beef to Dutch oven; heat through. Serve with toppings, as desired.
Suggestions
Great rolled in a tortilla!
Nutritional Information
Nutrition info per serving (without toppings) 1/6 recipe: 304 calories; 39 g protein; 21 g carbohydrate; 7 g fat; 1039 mg sodium; 86 mg cholesterol; 6.3 mg niacin; 0.6 mg vitamin B6; 4.7 mg vitamin B12; 4.5 mg iron; 12.1 mg zinc.
