STEAK AND BLACK BEAN CHILI

1 (abt. ¾ lb.) beef steak
1 tsp. vegetable oil
1 cup chopped onion
2 (15 oz.) cans black beans, rinsed and drained
1 (15 oz.) can diced tomatoes (undrained)
1 cup chopped green bell pepper
2 cloves garlic, minced
1 cup chopped red bell pepper
1 jalapeno pepper, minced
1 cube beef bouillon
2 Tbsp. chili powder
½ tsp. sugar
1 cup chopped tomato
⅔ cup sliced green onions with tops
6 Tbsp. reduced fat sour cream

Trim fat from steak; cut steak into ½ inch cubes. Heat oil in large nonstick saucepan over medium heat until hot. Add steak, onion, and garlic; cook and stir 5 minutes, or until meat is no longer pink.

Add beans, diced tomatoes with juice, bell peppers, jalapeno pepper, bouillon, chili powder, and sugar. Bring to a boil; reduce heat to low.

Simmer covered for 30 to 45 minutes. Top with chopped tomato, green onions, and sour cream. Works well in crockpot as well on HIGH for 4 hours.