Hearty Steak & Black Bean Chili Recipe - Easy & Flavorful

Steak and Black Bean Chili

YIELD Makes 6 servings

This hearty chili, featuring steak and black beans, proves that it doesn't take magic to serve six with only one steak.

INGREDIENTS

1 boneless beef top sirloin steak (about 3/4 pound) 1 teaspoon vegetable oil 1 cup chopped onion 2 cloves garlic, minced 2 cans (15 ounces each) black beans, rinsed and drained 1 can (15 ounces) diced tomatoes, undrained 1 cup chopped green bell pepper 1 cup chopped red bell pepper 1 jalapeño pepper,* minced 1 cube beef bouillon 2 tablespoons chili powder 1/2 teaspoon sugar 1 cup chopped tomato 2/3 cup sliced green onions with tops 6 tablespoons reduced-fat sour cream *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

1. Trim fat from steak. Cut steak into 1/2-inch cubes. Heat oil in large nonstick saucepan over medium heat until hot. Add steak, onion and garlic; cook and stir 5 minutes or until meat is no longer pink. Add beans, diced tomatoes with juice, bell peppers, jalapeño pepper, bouillon, chili powder and sugar. Bring to a boil; reduce heat to low. Simmer, covered, 30 to 45 minutes.
2. Top with chopped tomato, green onions and sour cream.

This recipe appears in: Southwestern NUTRITIONAL INFORMATION: Serving Size: about 1 cup chili Sodium 790 mg Protein 26 g Fiber 12 g Carbohydrate 40 g Cholesterol 37 mg Saturated Fat 1 g Total Fat 7 g Calories from Fat 18 % Calories 277 DIETARY EXCHANGE: Meat 1-1/2 Vegetable 2 Starch 2