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  Quick Beef & Black Bean Chili

1 pkg. (1-3/4 to 2-1/2 lbs.) fully cooked, boneless beef pot roast with gravy
2 cans (14-1/2 oz. each) chili-seasoned diced tomatoes
1 can (15 oz.) black beans, rinsed, drained
1 Tbsp. chili powder
1/8 tsp. ground red pepper
Toppings:
Chopped fresh cilantro
Sliced green onion
Shredded Cheddar cheese
Dairy sour cream

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. Makes 6 to 8 servings.

 


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