Steak Fajita Chili - 20 Dishes

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Steak Fajita Chili

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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Dinner, Lunch, Main Dish
Servings: 4 people
Calories: 449kcal

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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