Steak Fajita Chili
Ingredients:
- 1 tbsp Olive Oil
- 1.5 lbs Beef Steak cut into 1-inch pieces
- 1 c Onions medium, thinly vertically sliced, slices halved
- 8 cloves Garlic minced or pressed
- 2 tbsp Chili Powder
- 1 tbsp Chipotle Peppers In Adobo Sauce canned, chopped
- 2 tsp Cumin ground
- 15 oz Canned Red Beans 1 cans, drained, rinsed
- 15 oz Canned Pinto Beans 1 can, drained, rinsed
- 28 oz Diced Tomatoes undrained
- 2 c Beef Broth
- 1.5 tsp Sea Salt
- 1 Bell Peppers yellow, strips, halved crosswise
- 1 Bell Peppers red, strips, halved crosswise
- 1 Bell Peppers green, strips, halved crosswise
- 1 Avocado ripe, diced
- 0.50 c Plain Yogurt 2% reduced fat, greek
- 0.50 c Green Onions chopped
- 0.50 c Fresh Cilantro chopped
Instructions:
- Heat oil in a large Dutch oven over medium-high. Add half of steak; cook, stirring occasionally, until browned, about 6 minutes. Remove steak from pan. Repeat procedure with remaining steak. Set steak aside.
- Add onion and garlic to pan; cook, stirring occasionally, until onion is tender, about 6 minutes.
- Stir in chili powder, chipotle chile and cumin; cook, stirring constantly, 1 minute.
- Add red beans, tomatoes, broth, pinto beans, and salt; bring to boil. Return steak to pan; cover, reduce heat to low, simmer 30 minutes.
- Stir in bell peppers; cook until steak is tender, about 30 minutes. Ladle chili into bowls; top with avocado, yogurt, green onions, and cilantro.
Nutrition
Calories: 449kcal | Carbohydrates: 66g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 2060mg | Potassium: 2113mg | Fiber: 22g | Sugar: 20g | Vitamin A: 6070IU | Vitamin C: 170.4mg | Calcium: 261mg | Iron: 7.9mg
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