Come home to a steaming bowl of smokin' hot chili. All it takes is 10 minutes prep and two easy steps.
lb beef top round steak
envelope (1 oz) onion soup mix (from 2-oz package)
cans (15 oz each) black beans, rinsed and drained
can (28 oz) diced tomatoes, undrained
can (8 oz) tomato sauce
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
teaspoons chili powder
teaspoon ground cumin
Trim fat from beef. Cut beef into 3/4-inch cubes. In 3 1/2- to 4-quart slow cooker, mix beef and soup mix (dry). Stir in remaining ingredients.
Cover and cook on Low heat setting 8 to 10 hours.
If you’re watching your sodium intake, rinse the beans well to remove excess sodium before adding them to the slow cooker.
Top each serving with a dollop of sour cream, then sprinkle with shredded Cheddar cheese and sliced green onions.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.