Ready to serve up a beefy meal that's a cut above the rest? We have just the thing. Filled with sirloin and three kinds of beans, this steak chili recipe will satisfy hearty appetites all around the table. Switch up your standard chili night, or serve it up when the temperatures drop—you can't go wrong!
Sirloin Three-Bean Chili
- Prep Time 35 min
- Total 55 min
- Servings 6
- Ingredients 11
Ingredients
- 1 tablespoon vegetable oil
- 2 lb boneless beef sirloin, cut into 1-inch cubes
- 1 large onion, coarsely chopped (1 cup)
- 1 medium green bell pepper, coarsely chopped (1 cup)
- 2 cans (28 oz each) Muir Glen™ organic diced tomatoes, undrained
- 1 can (15 oz) pinto beans, drained, rinsed
- 1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
- 1 can (15 or 19 oz) Progresso™ black beans, drained, rinsed
- 1 cup Progresso™ beef flavored broth (from 32-oz carton)
- 1 1/2 tablespoons ground cumin
- 1 tablespoon chili powder
Make With
Progresso Broth
Instructions
-
Step1In 4-quart Dutch oven, heat oil over medium-high heat. Cook 1 pound of beef at a time in oil, stirring occasionally, until brown; remove from Dutch oven.
-
Step2Add onion and bell pepper to Dutch oven. Cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in remaining ingredients except beef.
-
Step3Cover and cook over medium heat 10 minutes. Stir in beef. Cook uncovered 3 to 8 minutes or until beef is tender.
Nutrition
300
Calories
5g
Total Fat
31g
Protein
39g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 300
- Calories from Fat
- 50
- Total Fat
- 5g
- 8%
- Saturated Fat
- 1 1/2g
- 7%
- Trans Fat
- 0g
- Cholesterol
- 50mg
- 16%
- Sodium
- 690mg
- 29%
- Potassium
- 1180mg
- 34%
- Total Carbohydrate
- 39g
- 13%
- Dietary Fiber
- 11g
- 44%
- Sugars
- 6g
- Protein
- 31g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 30%
- 30%
- Calcium
- 15%
- 15%
- Iron
- 35%
- 35%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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