Ready-to-use convenience foods speed up
the preparation of this easy and tasty beef and black bean chili.
A great recipe for busy days.
Quick
Beef & Black Bean Chili
- 1 (1 3/4 2 1/2-pound)
package fully-cooked boneless beef pot roast with gravy
2 (14 1/2-ounce) cans chili-seasoned diced tomatoes
1 (15 ounce) can black beans, rinsed, drained
1 tablespoon chili powder
1/8 teaspoon ground red pepper
Toppings:
Chopped fresh cilantro, sliced green onion, shredded Cheddar
cheese, dairy sour cream
- 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.
Recipe and photograph provided
courtesy of the Beef Industry Council.
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