Quick Beef & Black Bean Chili
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Total Time: 30 minutes
Yield: 6 servings
Ingredients
1 package (1-3/4 to 2-1/2 pounds) fully-cooked boneless beef pot
roast with gravy
2 cans (14-1/2 ounces each) chili-seasoned diced tomatoes
1 can (15 ounces) black beans, rinsed, drained
1 Tbs chili powder
1/8 tsp ground red pepper
Toppings:
1/4 cup Chopped fresh cilantro
1/4 cup sliced green onion,
1/2 cup shredded Cheddar cheese
1/2 cup sour cream
Directions
Remove beef pot roast from package; transfer gravy to Dutch oven. Add
tomatoes, beans, 1 cup water, chili powder and red pepper; bring to a boil. Reduce heat;
simmer 15 minutes, stirring occasionally.
Cut pot roast into 1/2-inch pieces. Add to chili; heat through. Serve
with toppings.
Makes 6 to 8 servings.
Nutrition facts
Serving Size 1 serving
Calories 256
Calories from Fat 91 (36%)
% Daily Value*
16%Total Fat 10g
24%Saturated
Fat 4.9g
Polyunsaturated Fat 0.7g
Monounsaturated Fat 3.7g
16%Cholesterol 47mg
35%Sodium 845mg
16%Potassium 561mg
7%Total
Carbohydrate 21g
22%Dietary
Fiber 5.5g
Sugars 1g
Sugar Alcohols 0g
43%Protein 21g