STEAK & BLACK BEAN CHILI

1 (abt. ¾ lb.) beef steak         

1 tsp. vegetable oil

1 cup chopped onion

2 (15 oz.) cans black beans,  rinsed and drained

1 (15 oz.) can diced tomatoes (undrained)

1 cup chopped green bell pepper      

2 cloves garlic, minced

1 cup chopped red bell pepper

1 jalapeno pepper, minced

1 cube beef bouillon

2 Tbsp. chili powder

1/2 tsp. sugar

1 cup chopped tomato           

2/3 cup sliced green onions with tops

6 Tbsp. reduced fat sour cream

Trim fat from steak; cut steak into 1/2 inch cubes.  Heat oil in large nonstick saucepan over medium heat until hot.  Add steak, onion, and garlic; cook and stir 5 minutes, or until meat is no longer pink. 

Add beans, diced tomatoes with juice, bell peppers, jalapeno pepper, bouillon, chili powder, and sugar.  Bring to a boil; reduce heat to low. 

Simmer covered for 30 to 45 minutes.  Top with chopped tomato, green onions, and sour cream.  Works well in crockpot as well on HIGH for 4 hours.