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Spicy Roast Beef Chili Over Cornbread

>>
Spicy Roast Beef Chili Over Cornbread Total recipe time: 30 minutes Makes 6 servings

Ingredients

  1. 1 package (1-1/2 to 2 pounds) refrigerated fully-cooked boneless beef pot roast with gravy
  2. 2 cans (14-1/2 ounces each) Italian-style diced tomatoes
  3. 1 can (15-1/2 ounces) spicy chili beans, undrained
  4. 1/2 cup sliced green onions
  5. 6 medium cornmeal muffins or cornbread squares, warmed
  6. 3/4 cup dairy sour cream
  7. Sliced green onions

Instructions

  1. Remove pot roast from package; set aside. Transfer gravy to Dutch oven. Stir in tomatoes and beans; bring to a boil. Reduce heat; simmer 5 minutes.
  2. Meanwhile, cut pot roast into 1/2 to 3/4-inch pieces. Add beef to tomato mixture; heat through, stirring occasionally. Stir in 1/2 cup green onions; remove from heat.
  3. Break muffins into halves or quarters; place in shallow bowls. Top evenly with chili, then with sour cream. Garnish with green onions.

Nutritional Information Per Serving

Spicy Roast Beef Chili Over Cornbread

Nutrition information per serving: 471 calories; 2 g fat; 123 mg cholesterol; 1697 mg sodium; 41 g carbohydrate; 36 g protein; 5.1 mg niacin; 0.4 mg vitamin B6; 3.6 mcg vitamin B12; 4.9 mg iron; 8.6 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.

Cook's Notes

Spicy Roast Beef Chili Over Cornbread

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