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Ingredients

• 2 tablespoons olive oil, divided
• 2 cups chopped onion
• 2 teaspoons ground cumin
• 6 garlic cloves, minced
• 2 ounces stemmed dried seeded ancho chiles, torn into 2-inch pieces
• 4 cups fat-free, less-sodium beef broth
• 1 (28-ounce) can diced tomatoes, undrained
• 2 pounds boneless chuck roast, trimmed and cut into 2-inch cubes
• Cooking spray
• 2 1/2 cups chopped green bell pepper (about 2 large)
• 6 cups cooked kidney beans
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 10 tablespoon reduced-fat sour cream
• 1/4 cup chopped fresh cilantro
• Lime wedges (optional)

Description

Instead Of Using Commercial Chili Powder To Flavor This Stew, We Puree Dried Ancho Chiles For A Customized Taste. You Can Prepare The Chile-broth Puree Up To Two Days In Advance To Streamline Prep For A Busy Night.

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