Hearty Beef Chili with Vegetables Soups, Stews & Chilis

Ingredients

• 2 lbs. boneless beef chuck pot roast
• 1 Tbsp. vegetable oil
• 2 cloves garlic, crushed
• 1 jar (24 oz.) mild or medium chunky salsa
• 1 can (13 1/2 - 14 1/2 oz.) ready-to-serve beef broth
• 2 Tbsp. chili powder
• 2 large potatoes, cut into 1/2-inch chunks
• 1 can (11 oz.) whole kernel corn, drained
• chopped fresh cilantro (optional)

Instructions

Trim fat from beef. Cut beef into 3/4-inch pieces. In Dutch oven, heat oil over medium-high heat until hot. Add beef and garlic (1/2 at a time) and brown evenly, stirring occasionally. Pour off drippings.

Stir in salsa, broth and chili powder. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 1/2 to 1 3/4 hours or until beef is tender.

Add potatoes; bring to boil. Reduce heat to low; cook, uncovered, 15 to 20 minutes or until potatoes are tender. Stir in corn; heat through. Serve with chopped cilantro, if desired.

Suggestions

Recipe can also be prepare and served as a soup. Add 3 cups water when stirring in salsa, broth and chili powder. Cook as directed except stir in 2 Tbsp. chopped fresh cilantro when adding potatoes.

Nutritional Information

Nutrition info per serving: 330 calories; 34 g protein; 23 g carbohydrate; 11 g fat; 4.9 mg iron; 664 mg sodium; 93 mg cholesterol.