- Diabetic Gourmet Magazine - https://diabeticgourmet.com -

Steak, Roasted Tomato and Bean Chili




  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.

Nutritional Information Per Serving:

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

Source: TBC