Quick Beef & Black Bean Chili
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Ingredients: |
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1 |
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package (1-3/4 to 2-1/2 pounds)
fully-cooked boneless beef pot roast with gravy |
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2 |
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cans (14-1/2 ounces each) chili-seasoned
diced tomatoes |
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1 |
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can (15 ounces) black beans, rinsed,
drained |
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1 |
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tablespoon chili powder |
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1/8 |
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teaspoon ground red pepper |
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Chopped fresh cilantro, sliced green
onion, shredded Cheddar cheese, dairy sour cream |
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Instructions: |
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1. |
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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. |
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2. |
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Cut pot roast into 1/2-inch pieces. Add to
chili; heat through. Serve with toppings. |
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Makes 6 to 8 servings. |
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