Round 2 Recipe - Southwest Beef and Black Bean Chili (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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:
1. 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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