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Quick Beef & Black Bean Chili

1 (1 3/4 2 1/2-pound) package fully-cooked boneless beef pot roast with gravy
2 (14 1/2-ounce) cans chili-seasoned diced tomatoes
1 (15 ounce) can 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

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.

Recipe and photograph provided courtesy of the Beef Industry Council.

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