Shredded Beef and Black Bean Chili

Shredded Beef and Black Bean Chili

Serving Size: 4
Each serving contains: 2- proteins, 1- carb, 1- veg, 1- fat

Ingredients:

24 oz Top Sirloin Steak
4 Tbsp Olive Oil
2 Cups Onion, chopped
2 Cup Green Pepper, chopped
2 Cups Tomato, chopped
2 Cups Black Beans, rinsed and drained
2 ½ Cups Beef Broth
1 (6oz) can Tomato Paste
2 Cloves Garlic, minced
3 Tbsp Chili Powder
1 tsp Cumin
1 tsp Parsley
½ tsp Sea Salt

Directions:

Pour 1 Tbsp Olive Oil on a hot pan over medium heat.
Sear Steak for about 2 minutes per side and remove from pan.
Add 1 Tbsp Olive Oil to pan, add Peppers and Onions. Cook for about 5-10 minutes or until soft.
Add Garlic and cook for another 1-2 minutes.
Transfer Steak and Vegetables to the slow cooker.
Add all other ingredients to the slow cooker and cook on low for 8 hours.
Shred Steak and serve.

Photo Credit - Monique Mann

Tagged with: COLLECTION::Beef & Bison, COLLECTION::Slow Cooker & Pressure Cooker, COURSE::Lunch or Dinner

By Eden Covington March 26, 2019

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