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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Spicy Fire Stew

Source: dLife

Texan Chili with steak, seasoned with a variety of spices.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	217.9

Total Carbs	12.5 g

Dietary Fiber	2.2 g

Sugars	5.3 g

Total Fat	5.8 g

Saturated Fat	1.7 g

Unsaturated Fat	0.5 g

Potassium	220.4 mg

Protein	27.2 g

Sodium	619.3 mg

Dietary Exchanges 5.8 Fat, 1.3 Vegetables, 2.6 Meat, 0.7 Starch, 3.4 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 tsp olive oil 2.0
2 each red onion 1.0
1 tbsp minced garlic 2.0
2 lb top round steak, lean 2.0
2 each chopped green bell peppers 16.0
16 oz canned whole peeled tomatoes 6.0
6 oz tomato paste 1.0
1 cup Stock, chicken, prepared from recipe 1.5
1 1/2 cup Corn, plain, frozen 1.5
1 1/2 tsp ground cumin 0.25
0 1/4 cup chili powder 1.5
1 1/2 tsp salt 0.5
0 1/2 tsp black pepper 1.0
1 cup fresh cilantro

Directions

Heat the olive oil in a large non-aluminum pot over high heat. Add the onions, garlic, and cubed beef and saute until the meat is browned. Reduce the heat to low, cover, and simmer for 15 minutes.
Add the peppers, tomatoes, tomato paste, and chicken stock. Bring to a boil, stirring often.
Reduce to low heat and simmer uncovered for 30 minutes.
Add the corn, cumin, chili powder, salt, and pepper. Simmer for an additional 30 minutes, adding the cilantro just before it is done cooking.
Garnish with cilantro and serve.