Ingredients
- 1 tablespoon canola oil
- 1 medium yellow onion, diced
- 1 tablespoon chopped garlic
- 1 (28-ounce) can crushed tomatoes
- 1/2 pound cubed leftover pot roast from Pot Roast with Roasted Root Vegetable recipe
- 1 (15-ounce) can black beans, drained
- 1 1/2 tablespoons chili powder
- 2 cups water
- Salt and freshly ground black pepper
- 1/4 cup shredded Monterey jack cheese
Directions
Heat a large saucepan over medium heat and add the oil, diced onion and garlic and saute until the onions are golden, about 5 minutes. Add the tomatoes, pot roast, black beans, chili powder, and 2 cups water. Lower the heat and simmer for 30 minutes. Season with salt and pepper, to taste. Ladle the chili into serving bowls and sprinkle each bowl with 1 tablespoon of cheese. Serve hot.
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By mrsdocchuck_9504051
Mountain Home, AR
on October 17, 2011
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This is the perfect recipe to start incorporating meat into an infant's diet. It is totally bland, so as not to upset little tummies and it uses beef and beans, which are low fat and easily digested. Depending on the age of your baby, you may want to whirl in in the blender for a smoother consistency.
By jwspagirl19_124...
Lenox, MA
on March 10, 2011
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Yummy! So easy. I added red peppers and corn too.
By rdhirsch_9382471
Fort Mill, SC
on December 14, 2010
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This is a great chili recipe especially for using left over roast from the other recipe. I did have to make a change in type of crushed tomatoes. I used what I had in the pantry- 1 can Fire Roasted tomatoes (14.5 oz and original Rotel-Tomatoes (10 oz. It was good and not too spicy for our taste. I read the other reviews that needed to add some kick to the chili and this seemed to do it! I also added a little sugar as another reviewer did and I added some ground cumin. A great base to a homemade chili! Thanks, Sandra Lee!! A thumbs up for my family.
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