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Prep 10min
Total8hr40min
Servings6
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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
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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.
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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.
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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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