Black Bean Chili With A Kick
1 tablespoon vegetable oil
1-1/2 pounds lean, boneless round steak, cut into 3/4-inch pieces
1 large onion, chopped
2 cloves garlic, minced
2 (14-1/2-ounce) cans stewed tomatoes
1 (14-1/2-ounce) can chicken broth
1 (6-ounce) can tomato paste
2 (4-ounce) cans chopped green chilies
1 (1-1/4-ounce) packet chili seasoning mix
3 (15- to 16-ounce) cans black beans, drained and rinsed
6 cups cooked rice
Fresh chopped cilantro
Heat oil in large Dutch oven over medium-high heat until hot. Add steak, cook 6 to 7 minutes, stirring occasionally until steak is just browned. Add onion and garlic, cook and stir 5 to 7 minutes or until onion is tender. Add tomatoes, broth, tomato paste, chilies and seasoning mix. Bring to a boil; reduce heat, cover and simmer 20 to 30 minutes, stirring occasionally. Add beans; cover and simmer 10 minutes more. Place 1 cup rice in each of 6 serving bowls. Spoon 1-1/2 cups chili over rice, garnish with sour cream and cilantro.
Makes 6 servings.
Each serving provides 664 calories, 44 grams protein, 14 grams fat, 93 grams carbohydrate, 3 grams dietary fiber, 76 milligrams cholesterol and 1366 milligrams sodium.
Courtesy of USA Rice Federation.