Slow Cooker Beef and Bean Chili

Beef stew meat becomes moist through slow cooking and with ingredients like diced tomatoes with green chiles.

Prep Time: 25 min
Total Time: 8 hours 25 min
Makes: 5 servings (1 1/2 cups each)

(17 ratings)

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1	tablespoon olive or vegetable oil
1	large onion, coarsely chopped (1 cup)
2	teaspoons finely chopped garlic
2	tablespoons chili powder
1	tablespoon ground cumin
1	teaspoon salt
1/8	teaspoon pepper
2	lb beef stew meat
2	cans (15 oz each) Progresso® black beans, drained, rinsed
2	cans (14.5 oz each) diced tomatoes with green chiles, undrained
1/2	cup water

1.	In 12-inch skillet, heat oil over medium-high heat. Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened.
2.	Stir in chili powder, cumin, salt, pepper and beef. Cook 6 to 8 minutes, stirring occasionally, until beef is lightly browned.
3.	In 3- to 4-quart slow cooker, place beef mixture. Stir in beans, tomatoes and water.
4.	Cover; cook on Low heat setting 8 to 10 hours. Stir well before serving.
High Altitude (3500-6500 ft): No change.

Substitution

If you're not a fan of black beans, kidney beans are a great substitute.

Success

Packages of stew meat can have pieces of different sizes. Cut any large pieces into smaller same-size pieces so that everything cooks in the same amount of time.

Nutrition Information:

1 Serving: Calories 630 (Calories from Fat 230); Total Fat 26g (Saturated Fat 9g, Trans Fat 1g); Cholesterol 105mg; Sodium 810mg; Total Carbohydrate 51g (Dietary Fiber 13g, Sugars 10g); Protein 49g Percent Daily Value*: Vitamin A 20%; Vitamin C 15%; Calcium 20%; Iron 60% Exchanges: 2 Starch; 1 Other Carbohydrate; 1 Vegetable; 6 Lean Meat; 1 1/2 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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