Chunky Chili
Ready In: 50 mins
Yields: 4 Bowls
Ingredients
- 12 ounces beef top round steak, trimmed
- baked corn chips
- 1⁄2 cup chopped onion
- 1 garlic clove, minced
- 1 (15 ounce) can kidney beans
- 1 (14 1/2ounce) can low-sodium tomatoes
- 1 cup water
- 1 (4 ounce) can diced green chilies
- 1⁄2 teaspoon dried basil, crushed
- 1 teaspoon chili powder
- 1 teaspoon beef bouillon granules
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon black pepper
- 1⁄4 cup shredded low-fat cheddar cheese
Directions
- Thinly slice meat across the grain into bite-sized strips.
- In large non-stick skillet, brown meat with onion and garlic.
- Stir in kidney beans, tomatoes, water, chilis, basil, chili powder, bouillon, cumin, and black pepper. Bring to boiling. Reduce heat. Simmer, covered, about 30 minutes or until meat is tender.
- Serve garnished with shredded cheese and crushed tortilla chips.
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