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 Tomatoes and garlic on a cutting board. Knife sitting next to the ingredients.

Stovetop Chili

(Gluten-Free)

Ingredients

  • 1 teaspoon cooking oil

  • 1 pound beef, trimmed of all visible fat and cut into half-inch cubes

  • 2 onions, chopped (about 2 cups)

  • 3 cloves garlic, minced

  • 2 tablespoons chili powder

  • 1 tablespoon cumin

  • 1 14.5-ounce can diced tomatoes

  • 1 14.5-ounce can diced tomatoes with jalapeño

  • 2 cups water

  • 1 15.5-ounce can black beans

  • 1 15.5-ounce can red kidney beans

  • 12 sun-dried tomato halves, not packed in oil, chopped

  • 1/2 pound fresh mushrooms, chopped (about 6 large)

Directions

Heat oil to hot in a large pot on the stove and put beef in one layer to brown quickly. Add onion, garlic, chili powder, and cumin. Cook until onions wilt, about five minutes. Add tomatoes, water, beans, sun-dried tomatoes, and mushrooms. Bring to boil; reduce heat to medium low. Cook two to three hours, uncovered, stirring at times. Or cook 10 to 12 hours on low in a slow-cooker.  

Serves eight

Each 1-1/2-cup serving contains about 219 calories, 21 g protein, 4 g fat, 33 mg cholesterol, 30 g carbohydrates, 8 g fiber, and 850 mg sodium. (For less sodium, rinse beans to remove salt or use dried beans instead; use low-salt diced tomatoes.)

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