Pueblo Chili

2 pounds / 908 g Lean Beef or Lamb, cut into 1-inch / 2.5-cubes
1 Cup / 250 mL Chopped Onion
2 Tbsp. / 30 mL Watkins Original Grapeseed Oil
2 Cups / 500 mL Water
1/4 Cup / 60 mL Watkins Mesquite Barbecue Sauce Concentrate
1/4 Cup / 60 mL Tomato Paste
3-1/2 Tbsp. / 50 mL Watkins Chili Seasoning
1 Tbsp. / 15 mL Watkins Beef Soup Base
1 teas. / 5 mL Watkins Cumin
1 Can (15 oz. / 425 g) Garbanzo (Chickpeas), undrained
1 Can (15 oz. / 425 g) Pinto Beans, undrained
2 Green Peppers, cut into 1-inch / 2.5-cm squares
3/4 Cup / 180 mL Instant Brown or White Rice

In a large kettle, brown meat and onion in oil; drain well. Add water and next five ingredients. Cover and simmer 1 hour or until meat is tender. Stir in beans, green pepper, and rice. Cook 15 minutes longer or until rice is done. Makes 8 servings.

Nutritional Information Per Serving:
Calories 500, Protein 43g, Carbohydrates 47g, Sodium 620mg, Fat 15g, Saturated fat 4g, Cholesterol 93mg, Dietary fiber 11g

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