Suggested Recipes Kidney Bean Recipe - Soup

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Beef and Bean Chili

ingredients

Cooking spray

1 pound boneless chuck roast, trimmed and cubed into 1 inch pieces

3/4 tsp salt

2 tbsp canola oil

4 cups chopped onion (about 2 medium onions)

1/4 cup minced jalapeno peppers (about 2 large)

10 garlic cloves, minced

1 - 12oz. bottle beer

1 tbsp paprika

1 tbsp ground cumin

2 tbsp tomato paste

3 cups fat-free, less-sodium beef broth

1 - 28oz. can whole peeled tomatoes, drained and chopped

1 - 15 oz. can dark red kidney beans, rinsed and drained

1/2 cup thinly sliced radish

1 avocado, peeled, seeded and chopped

6 tbsp small cilantro leaves

6 tbsp sour cream

6 lime wedges

Directions

Heat a Dutch oven over high heat. Coat pan with cooking spray. Sprinkle beef evenly with 1/4 teaspoon salt. Add beef to pan; saute 5 minutes, turning to brown on all sides. Remove from pan. Add oil to pan; swirl to coat. Add onion and jalapeno; saute 8 minutes or until lightly browned, stirring occasionally. Add garlic; saute 1 minute, stirring constantly. Stir in beer, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates (about 10 minutes), stirring occasionally. Stir in paprika, cumin, and tomato paste; cook 1 minute, stirring frequently. Add broth, tomatoes, and beans; bring to a boil. Reduce heat, and simmer 1 1/2 hours or until mixture is thick and beef is very tender, stirring occasionally. Stir in remaining 1/2 teaspoon salt.Ladle 1 cup chili into each of 6 bowls. Divide radish and avocado evenly among bowls. Top each serving with 1 tablespoon cilantro and 1 tablespoon sour cream. Serve with lime wedges.