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Slow-Cooker Beefy Salsa Chili

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By Betty Crocker Kitchens
Updated Jan 30, 2014
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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.

Slow-Cooker Beefy Salsa Chili

  • Prep Time 10 min
  • Total 8 hr 40 min
  • Servings 6
  • Ingredients 9
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Cover and cook on low heat setting 7 to 8 hours or until beef and vegetables are tender.
  • Step 
    3
    Stir in bell pepper and beans. Uncover and cook on high heat setting about 30 minutes or until bell pepper is crisp-tender.

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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