Meal Ideas Appetizers & Sides Salads Family Dinners Entertaining Recipe Type Burgers, Tortillas & More Kabobs Oven Dishes Soups, Stews & Chili Cut of Beef Ground Beef Steaks! Roasts Pot Roast Corned and Deli Beef Convenient Beef Veal Ethnic Dishes American Asian Italian Mediterranean Mexican Method Grill Broil Braise / Pot Roast Oven Roast / Bake Stir-Fry Skillet Time 30 min or less 30 to 60 min 60 min or more Eating Light Lean Choices Print recipe —> Send recipe to a friend —> Back to browse results —> Quick Beef & Black Bean Chili Ingredients: 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   Toppings: Chopped fresh cilantro, sliced green onion, shredded Cheddar cheese, dairy sour cream Instructions: 1. 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. 2. Cut pot roast into 1/2-inch pieces. Add to chili; heat through. Serve with toppings. Makes 6 to 8 servings. View more recipes that are Quick & Easy.

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