(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 1 layer to brown quickly. Add onion, garlic, chili powder, and cumin. Cook until onions wilt, about 5 minutes. Add tomatoes, water, beans, sun-dried tomatoes, and mushrooms. Bring to boil; reduce heat to medium low. Cook for 2 to 3 hours, uncovered, stirring at times. Or cook 10 to 12 hours on low in a slow-cooker.  

Serves 8

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.)