| 1 | tablespoon vegetable oil |
| 2 | lb boneless beef sirloin, cut into 1-inch cubes |
| 1 | large onion, coarsely chopped (1 cup) |
| 1 | medium green bell pepper, coarsely chopped (1 cup) |
| 2 | cans (28 oz each) Progresso® diced tomatoes, undrained |
| 1 | can (15 oz) pinto beans, rinsed and drained |
| 1 | can (19 oz) Progresso® red kidney beans, rinsed and drained |
| 1 | can (15 or 19 oz) Progresso® black beans, rinsed and drained |
| 1 | cup Progresso® beef flavored broth (from 32-oz carton) |
| 1 1/2 | tablespoons ground cumin |
| 1 | tablespoon chili powder |
Serve with...
Green Chile Cornbread
Total Time:
37 min
| 1. | In 4-quart Dutch oven, heat oil over medium-high heat. Cook 1 pound of beef at a time in oil, stirring occasionally, until brown; remove from Dutch oven. |
| 2. | Add onion and bell pepper to Dutch oven. Cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in remaining ingredients except beef. |
| 3. | Cover and cook over medium heat 10 minutes. Stir in beef. Cook uncovered 3 to 8 minutes or until beef is tender. |
|
| Browning the beef gives this chili rich flavor. To avoid simmering the beef instead of browning it, make sure you brown it in batches rather than all at once. |
|
| Leftover chili is great served over spaghetti, added to tacos or burritos or spooned over a baked potato and sprinkled with cheese. |
Nutrition Information:
615 ( 200); 22g ( 7g, ncg); 95mg; 1220mg; 71g ( 20g, ncg); 53g 22%; 54%; 22%; 66% 5 ; 0 ; 2 ; 2 nc