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Slow-Cooker Beefy Salsa Chili

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  • Prep 10 min
  • Total 8 hr 40 min
  • Servings 6
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Add something spicy to your family’s Mexican night! Enjoy slow-cooked dinner made using beef, tomatoes and beans flavored with salsa.
Updated Jan 30, 2014
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Ingredients

  • 1 pound beef boneless chuck, tip or round steak
  • 1 large onion, chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 jars (16 ounces each) thick-and-chunky salsa
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 1 medium bell pepper, coarsely chopped (1 cup)
  • 1 can (15 to 16 ounces) cannellini navy beans, drained

Steps

  • 1
    Trim excess fat from beef. Cut beef into 1/2-inch pieces. Mix all ingredients except bell pepper and beans in 3 1/2- to 4-quart slow cooker.
  • 2
    Cover and cook on low heat setting 7 to 8 hours or until beef and vegetables are tender.
  • 3
    Stir in bell pepper and beans. Uncover and cook on high heat setting about 30 minutes or until bell pepper is crisp-tender.

Tips from the Betty Crocker Kitchens

  • tip 1
    Enjoy the rewards of slow cooking by using less expensive (and less tender) cuts of meat. The moist, gentle heat slowly tenderizes these cuts as they cook.

Nutrition

195 Calories, 7g Total Fat, 19g Protein, 34g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
195
Calories from Fat
65
Total Fat
7g
Saturated Fat
2g
Cholesterol
30mg
Sodium
800mg
Total Carbohydrate
34g
Dietary Fiber
9g
Protein
19g
% Daily Value*:
Iron
28%
28%
Exchanges:
2 Starch; 1 Vegetable; 1 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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