Recipe
Soup, Chili & Stew
Quick Beef and Black Bean Chili
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 packet(s) fully-cooked boneless beef pot roast with gravy | ||
| 2 (14.5 oz each) cans chili-seasoned diced tomatoes | ||
| 1 (15 oz) can black beans, rinsed, drained | ||
| 1 can(s) (15 oz) black beans, rinsed, drained | ||
| 1 c. water | ||
| 1 tbsp. chili powder | ||
| ⅛ tsp. ground red pepper | ||
| sour cream, optional | ||
| shredded cheddar cheese, optional |
Directions
- Remove pot roast from package.
- Set roast aside. Transfer gravy to heavy saucepan.
- Add tomatoes, beans, water, chili powder and red pepper. Bring to a boil.
- Reduce heat. Simmer for 15 minutes, stirring occasionally.
- Cut pot roast into 1/2-inch pieces.
- Add to chili. Heat through.
- If desired, serve with sour cream and cheese.
Nutrition facts
Servings
260 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 40mg
- Sodium: 920mg
- Total Carbohydrates: 36g
- Protein: 13g
Daily Values
0%
Vitamin A 45%
0%
Vitamin C 20%
0%
Iron 15%
0%
Calcium 6%
Recipe Source:
www.beefitswhatsfordinner.com.