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Ingredients
- 1 Tablespoon chili powder
- 1 Tablespoon ground cumin
- 3/4 pound beef for stew, cut into 1-inch pieces
- Nonstick cooking spray
- 1 can (about 14 ounces) fat-free reduced-sodium beef broth
- 1 tablespoon minced canned chipotle chiles in adobo sauce, or to taste
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 large green bell pepper or 2 poblano peppers, cut into 1/2-inch pieces
- 2 cans (15 ounces each) pinto or red beans, rinsed and drained
- Chopped fresh cilantro (optional)
Details
Servings 3
Preparation time 15mins
Cooking time 100mins
Adapted from recipes.howstuffworks.com
Preparation
Step 1
Combine chili powder and cumin in medium bowl. Add beef; toss to coat. Coat large saucepan or Dutch oven with cooking spray; heat over medium heat. Add beef; cook and stir 5 minutes. Add beef broth and chipotles 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 with juice 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.
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