INGREDIENTS
1
tablespoon chili powder
1
tablespoon ground cumin
3/4
pound beef for stew, cut into 1-inch pieces
Nonstick cooking spray
1
can (about 14 ounces) fat-free reduced-sodium beef broth
1
tablespoon minced canned chipotle chiles in adobo sauce, or to taste
1
can (14-1/2 ounces) diced tomatoes, undrained
1
large green bell pepper
or 2 poblano peppers, cut into 1/2-inch pieces
2
cans (15 ounces each) pinto or red beans, rinsed and drained
Chopped fresh cilantro (optional)
PREPARATION:
- Combine chili powder and cumin in medium bowl. Add beef; toss to coat. Coat large saucepan or Dutch oven with cooking spray; heat over medium heat. Add beef; cook and stir 5 minutes. Add beef broth and chipotles with sauce; bring to a boil. Reduce heat; cover and simmer 1 hour 15 minutes or until beef is very tender.
- With slotted spoon, transfer beef to carving board, leaving juices in saucepan. Using two forks, shred beef. Return beef to saucepan; add tomatoes with juice and bell pepper. Bring to a boil; stir in beans. Simmer, uncovered, 20 minutes or until bell pepper is tender. Garnish with cilantro, if desired.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Serving Size:
about 1 cup
Fiber
8 g
Carbohydrate
28 g
Cholesterol
35 mg
Saturated Fat
1 g
Total Fat
4 g
Calories from Fat
16 %
Calories
245
Protein
24 g
Sodium
679 mg
DIETARY EXCHANGE:
Meat
2
Starch
2
