1 tbsp. olive oil
1 lb. Raley's Black Angus Beef London broil,
diced
1 large onion, peeled and chopped
1 (14.5-oz.) can diced tomatoes
1 (12-oz.) can tomato paste
1 (7-oz.) can diced green chiles
4 cups homemade (see page 6) or Kitchen
Basics Beef Stock
1 cup each: sliced carrots, celery and
frozen or canned corn
3 to 4 tsp. Morton & Bassett Mexican Blend
Seasoning
1 (15-oz.) can Bush's Black Beans, rinsed
and drained

Prep time: 20 minutes, Cook time: 2 hours Heat oil in a large stock pot. Add beef and brown on all sides. Add remaining ingredients except beans and bring to a boil. Reduce heat and simmer, covered, for 1-1/2 hours. Stir in beans and cook for 10 minutes more. Serve with assorted sliced breads, corn muffins, flour tortillas or breadsticks. Makes 8 to 10 servings.

(based on 9): 250 calories, 22 g protein, 7 g total fat (2 g sat.), 27 g carbohydrate, 6 g fiber, 7 g sugar, 25 mg cholesterol, 740 mg sodium, 5 points

1 tbsp. olive oil,1 lb. Raley's Black Angus Beef London broil,1 large onion,1 (14.5-oz.) can diced tomatoes,1 (12-oz.) can tomato paste,1 (7-oz.) can diced green chiles,4 cups homemade or Kitchen Basics Beef Stock,1 cup each: sliced carrots/celery and frozen or canned corn,3 to 4 tsp. Morton & Bassett Mexican Blend Seasoning,1 (15-oz.) can Bush's Black Beans