Round 2 Recipe - Southwest Beef and Black Bean Chili

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

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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