Stovetop Chili
(Gluten-free)
Ingredients
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1 teaspoon cooking oil
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1 pound beef, trimmed of all visible fat and cut into half-inch cubes
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2 onions, chopped (about 2 cups)
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3 cloves garlic, minced
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2 tablespoons chili powder
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1 tablespoon cumin
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1 14.5-ounce can diced tomatoes
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1 14.5-ounce can diced tomatoes with jalapeño
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2 cups water
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1 15.5-ounce can black beans
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1 15.5-ounce can red kidney beans
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12 sun-dried tomato halves, not packed in oil, chopped
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1/2 pound fresh mushrooms, chopped (about 6 large)
Directions
Heat oil to hot in a large pot on the stove and put beef in 1 layer to brown quickly. Add onion, garlic, chili powder, and cumin. Cook until onions wilt, about 5 minutes. Add tomatoes, water, beans, sun-dried tomatoes, and mushrooms. Bring to boil; reduce heat to medium low. Cook for 2 to 3 hours, uncovered, stirring at times. Or cook 10 to 12 hours on low in a slow-cooker.
Serves 8
Each 1-1/2-cup serving contains about 219 calories, 21 g protein, 4 g fat, 33 mg cholesterol, 30 g carbohydrates, 8 g fiber, and 850 mg sodium. (For less sodium, rinse beans to remove salt or use dried beans instead; use low-salt diced tomatoes.)
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