Steak, Roasted Tomato and Bean Chili - 23g Carbs, 6g Fiber
3 pounds Shoulder Steaks, cut 3/4-inch thick
2 Tbsp vegetable oil
1 medium green bell pepper, chopped
1 medium onion, chopped
2 1/2 cups no salt added roasted tomato salsa
1/4 cup chili powder
2 tsp ground cumin
2 cans (15 oz each) no-salt added black beans, rinsed, drained
Optional Toppings/Additions: Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato, shredded cheese
Cut beef steaks into 3/4-inch pieces.
Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches. Set aside.
Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender.
Return beef and accumulated juices to stockpot.
Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1 3/4 to 2 1/4 hours or until beef is fork-tender.
Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.
Serve chili in bowls. Garnish with Toppings, as desired.
Nutrition per Serving: 289 Calories, 10g Fat, 3g Saturated Fat, 78mg Cholesterol, 264mg Sodium, 32g Protein, 23g Carbs, 6g Dietary Fiber
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