| 1 | tablespoon olive or vegetable oil |
| 1 | large onion, coarsely chopped (1 cup) |
| 2 | teaspoons finely chopped garlic |
| 2 | tablespoons chili powder |
| 1 | tablespoon ground cumin |
| 1 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 2 | lb beef stew meat |
| 2 | cans (15 oz each) Progresso® black beans, drained, rinsed |
| 2 | cans (14.5 oz each) diced tomatoes with green chiles, undrained |
| 1/2 | cup water |
| 1. | In 12-inch skillet, heat oil over medium-high heat. Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened. |
| 2. | Stir in chili powder, cumin, salt, pepper and beef. Cook 6 to 8 minutes, stirring occasionally, until beef is lightly browned. |
| 3. | In 3- to 4-quart slow cooker, place beef mixture. Stir in beans, tomatoes and water. |
| 4. | Cover; cook on Low heat setting 8 to 10 hours. Stir well before serving. |
| No change. |
|
| If you're not a fan of black beans, kidney beans are a great substitute. |
|
| Packages of stew meat can have pieces of different sizes. Cut any large pieces into smaller same-size pieces so that everything cooks in the same amount of time. |
Nutrition Information:
630 ( 230); 26g ( 9g, 1g); 105mg; 810mg; 51g ( 13g, 10g); 49g 20%; 15%; 20%; 60% 2 ; 1 ; 1 ; 6 ; 1 1/2 3 1/2