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RECIPES/Entrees
Garnish with Monterey Jack cheese, chopped onion, chopped cilantro, and chopped tomato.
Two-Bean and Beef Chili
INGREDIENTS
1 tablespoon canola oil, divided
Cooking spray
1 1/2 pounds beef stew meat
3/4 teaspoon salt
1 1/2 cups chopped onion
1/2 cup chopped green bell pepper
1 tablespoon minced fresh garlic
2 teaspoons finely chopped jalapeño pepper
2/3 cup Cabernet Sauvignon or dry red wine
1 1/2 tablespoons brown sugar
2 tablespoons tomato paste
1 1/2 teaspoons ground ancho chile pepper
1 teaspoon dried oregano
1 teaspoon ground red pepper
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground cinnamon
1 (28-ounce) can whole tomatoes, undrained and chopped
1 (15-ounce) can dark red kidney beans, rinsed and drained
1 (15-ounce) can hot chili beans
Instructions
Heat 1 teaspoon oil in a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with salt. Place half of beef in pan; sauté 8 minutes or until browned. Remove from pan. Repeat procedure with remaining beef; remove from pan.

Add 2 teaspoons oil, onion, and bell pepper to pan, and sauté for 3 minutes. Add garlic and jalapeño; sauté for 1 minute. Add wine, scraping pan to loosen browned bits. Return beef to pan.

Stir in remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally.
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RECIPE FACTS

Servings: 6

Nutritional information per serving

Amount per serving Calories: 390 Calories from fat: 26% Fat: 11.4g Saturated fat: 3.2g Monounsaturated fat: 4.8g Polyunsaturated fat: 1.1g Protein: 31.3g Carbohydrate: 37.5g Fiber: 10.1g Cholesterol: 71mg Iron: 5mg Sodium: 825mg

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