Quick Beef & Black Bean Chili Soups, Stews & Chilis

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Servings
   Serves 6 to 8

Prep Time
   15 minutes

Cook Time
   15 minutes

Ingredients

• 1 package fully-cooked beef pot roast with gravy
• 2 cans (14-1/2 oz.) each chili-seasoned diced tomatoes
• 1 can (15 oz.) black beans, rinsed, drained
• 1 Tbsp. chili powder
• 1/8 tsp. ground red pepper
• chopped fresh cilantro, optional
• sliced green onions, optional
• shredded Cheddar cheese, optional
• sour cream, optional

Instructions

Remove 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.

Meanwhile, cut pot roast into 1/2-inch pieces. Add to chili mixture; heat through. Serve with desired toppings.

Nutritional Information

Nutrition Info per serving:  without optional ingredients:  (1 serving, 8 oz.) 278 calories; 15 g fat (6 g saturated fat; 6.5 g monounsaturated fat); 74 mg cholesterol; 532 mg sodium; 8.8 g carbohydrate; 3.2 g fiber; 27 g protein; 7.1 mg niacin; 0.4 mg vitamin B6; 1.6 mcg vitamin B12; 2.9 mg iron; 24.2 mcg selenium; 6.0 mg zinc.