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Quick Beef & Black Bean Chili
Chili without the wait. |
Prep: 15 minutes
Cook: 15 minutes
Servings: Serves 6 to 8
| 1 |
package fully-cooked beef pot roast with gravy |
| 2 |
cans (14-1/2 oz.) each chili-seasoned diced tomatoes |
| 1 |
can (15 oz.) black beans, rinsed, drained |
| 1 |
Tbsp. chili powder |
| 1/8 |
tsp. ground red pepper |
| -- |
chopped fresh cilantro, optional |
| -- |
sliced green onions, optional |
| -- |
shredded Cheddar cheese, optional |
| -- |
sour cream, optional |
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Remove pot roast from package; transfer gravy to Dutch oven. Add tomatoes, beans, 1 cup water, chili powder and red pepper; bring to a boil. |
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Reduce heat; simmer 15 minutes, stirring occasionally. |
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Meanwhile, cut pot roast into 1/2-inch pieces. Add to chili mixture; heat through. Serve with desired toppings. |
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