Steak, Roasted Tomato and Bean Chili Recipe Photo - Diabetic Gourmet Magazine Recipes


  • 3 pounds Shoulder Steaks, cut 3/4-inch thick
  • 2 tbsp vegetable oil
  • 1 medium green bell pepper, chopped
  • 1 medium onion, chopped
  • 2-1/2 cups no-salt added roasted tomato salsa
  • 1/4 cup chili powder
  • 2 tsp ground cumin
  • 2 cans (15 ounces each) no-salt added black beans, rinsed, drained

    Optional Toppings/Additions

  • Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato, shredded cheese


  1. Cut beef steaks into 3/4-inch pieces.
  2. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches. Set aside.
  3. Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender.
  4. Return beef and accumulated juices to stockpot.
  5. Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
  6. Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.
  7. Serve chili in bowls. Garnish with Toppings, as desired.

Recipe Yield: Makes 8 servings.

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Nutritional Information Per Serving:

Calories: 289
Fat: 10 grams
Saturated Fat: 3 grams
Fiber: 6 grams
Sodium: 264 milligrams
Cholesterol: 78 milligrams
Protein: 32 grams
Carbohydrates: 23 grams

Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.