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.

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