- 6
Ingredients
- 3/4 pound lean cubed beef stew meat
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- Nonstick cooking spray as needed
- 1 can reduced-sodium beef broth - (14 oz)
- 1 tablespoon minced canned chipotle chilies in
- adobo sauce or to taste
- 1 can diced tomatoes - (14 1/2 oz) undrained
- 1 large green bell pepper cut into pieces (or 2 poblano chile peppers)
- 2 cans pinto or red beans - (16 oz ea) rinsed, drained
- Chopped fresh cilantro (optional)
Preparation
Step 1
Toss beef in combined chili powder and cumin. Coat large saucepan or Dutch oven with cooking spray; heat over medium heat. Add beef; cook 5 minutes, stirring occasionally.
Add beef broth and chipotle chilies with sauce; bring to a boil. Reduce heat; cover and simmer 1 hour 15 minutes or until beef is very tender.
With slotted spoon, transfer beef to carving board, leaving juices in saucepan. Using two forks, shred beef.
Return beef to saucepan; add tomatoes and bell pepper. Bring to a boil; stir in beans. Simmer, uncovered, 20 minutes or until bell pepper is tender. Garnish with cilantro, if desired.
This recipe yields 6 servings.
Exchanges Per Serving: 2 Starch, 2 Meat.
Nutrition Facts: Calories 245; Calories from fat 16%; Total Fat 4g; Saturated Fat 1g; Protein 24g; Carbohydrates 28g; Cholesterol 35mg; Sodium 679mg; Dietary Fiber 8g.