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Slow-Cooker Sirloin and Black Bean Chil
tablespoons vegetable oil
lb boneless beef top sirloin, cut into 1-inch cubes
cans (15 oz each) Progresso™ black beans, drained, rinsed
cans (14.5 oz each) diced tomatoes with green chiles, undrained
bag (10 to 12 oz) frozen onions, celery, bell pepper and parsley seasoning blend, thawed
bottle (12 oz) dark beer, room temperature
tablespoons chili powder
teaspoons ground cumin
medium tomato, chopped
cup crumbled queso fresco cheese
Sliced green onions, if desired
Sliced red jalapeño chiles, if desired
Lime wedges, if desired
Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the beef; cook 3 to 4 minutes, stirring frequently, until browned on all sides. Place beef in slow cooker. Repeat with remaining 1 tablespoon oil and beef.
Stir black beans, diced tomatoes, seasoning blend, beer, chili powder, cumin and salt into slow cooker.
Cover; cook on Low heat setting 8 hours. Top individual servings with chopped tomato and cheese. Garnish with green onions, jalapeños and lime wedges.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
2 Starch; 2 Vegetable; 5 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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