Steak And Bean Chowder
Yield
4 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
beef, sirloin steak
boneless, cubed |
|
| 1 | medium |
onions
chopped |
|
| 29 | ounces |
tomatoes
undrained, cut up |
|
| 15 | ounces |
chili beans
spicy |
* |
| 2 | each |
russet potatoes
cut into 1/2 inch pieces |
*
|
| ½ | teaspoon |
cumin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
beef, sirloin steak
boneless, cubed |
|
| 1 | medium |
onions
chopped |
|
| 838.1 | ml/g |
tomatoes
undrained, cut up |
|
| 433.5 | ml/g |
chili beans
spicy |
* |
| 2 | each |
russet potatoes
cut into 1/2 inch pieces |
*
|
| 2.5 | ml |
cumin
|
|
Directions
Spray nonstick Dutch oven or large saucepan with nonstick cooking spray.
Heat over medium-high heat until hot.
Add beef; cook and stir until no longer pink.
Add onion; cook 1 minute, stirring constantly.
Add all remaining ingredients.
Bring to a boil. Reduce heat to medium-low; partially cover and simmer 20 to 25 minutes or until potatoes are tender.
