Classic Beef and Bean Chili Recipe - Easy & Flavorful

INGREDIENTS

1‑1/2 pounds beef tenderloin or boneless beef top sirloin steaks 1 large red bell pepper 1 large green bell pepper 1 large onion, halved Pepper-Spice Seasoning 2 tablespoons lemon juice 2 teaspoons olive oil 3 cups cooked and drained Great Northern, navy or pinto beans or 2 cans (16 ounces each) beans, rinsed and drained 1 can (28 ounces) no-salt-added stewed tomatoes, drained 2 tablespoons packed brown sugar 2 tablespoons chopped fresh parsley

PREPARATION:

1. Cut beef into 3/4- to 1-inch cubes. Cut bell peppers and half of onion into 3/4- to 1-inch squares (you will need 24 to 30 squares of each). Thread peppers and vegetables alternately onto 6 (10- to 12-inch) metal skewers beginning with 1 piece of each vegetable followed by 1 cube meat. Prepare Pepper-Spice Seasoning; combine 2 tablespoons seasoning with lemon juice in small bowl. Brush mixture over beef cubes.
2. Spray cold grid with nonstick cooking spray. Prepare grill for direct cooking. Place skewers on grid, 4 to 6 inches from medium-hot coals. Grill 8 to 10 minutes, turning every 2 to 3 minutes, or until meat is grilled to desired doneness.
3. Meanwhile, finely chop remaining onion half. Heat oil in medium saucepan over medium-high heat. Add onion and remaining 2 tablespoons spice mixture. Cook and stir 3 minutes or until onion is tender (do not let spices burn). Stir in beans, tomatoes and brown sugar. Cover; cook and stir until heated through. Stir in parsley.

Pepper-Spice Seasoning Combine 2 tablespoons minced garlic, 2 teaspoons dried oregano leaves, 2 teaspoons pepper, 1 teaspoon ground cumin and 1 teaspoon ground allspice in small bowl; mix well. Makes 1/4 cup. This recipe appears in: Mexican NUTRITIONAL INFORMATION: Sodium 41 mg Protein 19 g Fiber 7 g Carbohydrate 37 g Cholesterol 27 mg Saturated Fat 2 g Total Fat 6 g Calories from Fat 19 % Calories 263 DIETARY EXCHANGE: Vegetable 2 Starch 1-1/2 Meat 2