Quick Beef & Black Bean Chili
No time to cook? Ready-to-use convenience foods speed up the preparation of this easy and tasty beef and black bean chili.
1 (1 3/4 to 2 1/2-pound) package fully-cooked boneless beef pot roast with gravy
2 (14.5-ounce) cans chili-seasoned diced tomatoes
1 (15-ounce) can black beans, drained and rinsed
1 tablespoon chili powder
1/8 teaspoon ground red pepper
Suggested 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.