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Quick Beef & Black Bean Chili

Total preparation and cooking time: 30 minutes

Servings: 6 - 8


  1 package (1-3/4 to 2-1/2 pounds) fully-cooked boneless beef pot roast with gravy

  2 cans (14-1/2 ounces each) chili-seasoned diced tomatoes

  1 can (15 ounces) black beans, rinsed, drained

  1 tablespoon chili powder

  1/8 teaspoon ground red pepper


  Chopped fresh cilantro, sliced green onion, shredded Cheddar cheese, dairy sour cream

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Remove beef pot roast from package; transfer gravy to Dutch oven. Add tomatoes, beans, 1 cup water, chili powder and red pepper; bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally.

Cut pot roast into 1/2-inch pieces. Add to chili; heat through. Serve with toppings.