6 servings (1 cup each)
Ingredients:
15 oz uncooked lean beef sirloin steak
1/2 cup uncooked onion, chopped
1/2 cup uncooked celery, chopped
1/2 cup uncooked green peppers, chopped
2 tsp minced garlic
2 tbsp chili powder
2 tbsp ground cumin
2 bay leaves
2 tsp dried oregano
1 tsp table salt
1/2 tsp red pepper flakes
28 oz canned crushed tomatoes
19 oz red kidney beans
1 cup fat free beef broth
1 tbsp splenda
1 cup zucchini, chopped
1 cup corn kernels
Directions:
Spray a large saucepan and set over medium high heat. Add the beef cubes; cook until browned, about 5 minutes. Remove from pot and set aside.
Add the onion, celery, green peppers and garlic; saute until tender, about 4 minutes. Add back in the beef and the spices. Stir to coat.
Add the tomatoes, beans, beef broth, splenda, zucchini and corn; bring to a boil. Reduce the heat to low and simmer, for 30 minutes. Discard the bay leaves. Serve.
Suggested Serving: Serve with shredded cheese, plain fat free greek yogurt, salsa and sliced green onions.
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