Slow-Cooker Steak and Black Bean Chili

Slow-Cooker Steak and Black Bean Chili

Come home to a steaming bowl of smokin' hot chili. All it takes is 10 minutes prep and two easy steps.

Prep Time

10

Minutes

Total Time

8:10

Hrs:Mins

Makes

6

servings

2
lb beef top round steak
1
envelope (1 oz) onion soup mix (from 2-oz package)
2
cans (15 oz each) black beans, rinsed and drained
1
can (28 oz) diced tomatoes, undrained
1
can (8 oz) tomato sauce
1
can (4.5 oz) Old El Paso® chopped green chiles, undrained
3
teaspoons chili powder
1
teaspoon ground cumin
  1. 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.
  2. Cover and cook on Low heat setting 8 to 10 hours.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Health Twist
If you’re watching your sodium intake, rinse the beans well to remove excess sodium before adding them to the slow cooker.
Special Touch
Top each serving with a dollop of sour cream, then sprinkle with shredded Cheddar cheese and sliced green onions.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 440
    • (Calories from Fat 60),
  • Total Fat 6g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 80mg;
  • Sodium 1810mg;
  • Total Carbohydrate 51g
    • (Dietary Fiber 12g,
    • Sugars 11g),
  • Protein 45g;
Percent Daily Value*:
    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.