Stovetop Chili

• 1 teaspoon olive oil

• 1 pound beef, trimmed of all visible fat and cut into half-inch cubes

• 2 onions, chopped (about 2 cups)

• 3 cloves garlic, minced

• 2 tablespoons chili powder

• 1 tablespoon cumin

• 1 14.5-ounce can diced tomatoes

• 1 14.5-ounce can diced tomatoes with jalapeño

• 2 cups water

• 1 15.5-ounce can black beans, drained and rinsed

• 1 15.5-ounce can red kidney beans, drained and rinsed

• 12 sun-dried tomato halves, not packed in oil, chopped

• 1/2 pound fresh mushrooms, chopped (about 6 large)

Heat oil to hot in a large pot on the stove and put beef in 1 layer to brown quickly. Add onion, garlic, chili powder, and cumin. Cook until onions wilt, about 5 minutes.

Add tomatoes, water, beans, sun-dried tomatoes, and mushrooms. Bring to boil; reduce heat to medium low. Cook for 2 to 3 hours, uncovered, stirring at times. Alternative cooking method: Cook 10 to 12 hours on low in a slow-cooker.  

Each 1-1/2-cup serving contains about 290 calories, 28.5 g protein, 4.7 g fat, 43 mg cholesterol, 36 g carbohydrates, 11.7 g fiber, and 716 mg sodium. (For less sodium, use low-salt diced tomatoes.)