Slow Cooker Beef-Vegetable Chili

 

1 1/2

pounds beef boneless round steak

1

large onion, coarsely chopped (1 cup)

1

bag (12 oz) Green Giant® Valley Fresh Steamers® frozen mixed vegetables, thawed

2

cans (14.5 ounces each) diced tomatoes with green chilies, undrained

1

can (15 oz) Progresso® black beans, rinsed and drained

1

can (15 oz) Progresso® dark red kidney beans, rinsed and drained

1

envelope (1.25 ounces) chili seasoning mix

2

cups water

3/4

cup shredded Cheddar cheese (3 ounces)

2

tablespoons chopped fresh cilantro

• 1 Spray 12-inch nonstick skillet with cooking spray. Cut beef into 1/2-inch cubes. Cook beef and onion in skillet over medium-high heat 7 to 9 minutes, stirring occasionally, until beef is brown; drain.
• 2 Mix beef mixture and remaining ingredients except cheese and cilantro in 3 1/2- to 4-quart slow cooker.
• 3 Cover and cook on Low heat setting 7 to 9 hours. Top individual servings with cheese and cilantro.