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Slow-Cooker Spicy Southwest Beef and Bean Chili

slow-cooker spicy southwest beef and bean chili Entree Southwestern
Slow-Cooker Spicy Southwest Beef and Bean Chili
  • Prep 15 min
  • Total 9 hr 15 min
  • Servings 6

A classic blend of beans, beef, and canned green chiles, plus a healthy dose of chili powder, guarantees great flavor.

Updated May 5, 2010

Ingredients

  • 1 1/2
    lb. boneless beef round steak (1/2 inch thick), cut into 3/4-inch pieces
  • 1
    medium onion, chopped (1/2 cup)
  • 4
    (8-oz.) cans no-salt-added tomato sauce
  • 1
    (15.25-oz.) can whole kernel sweet corn, drained
  • 1
    (15-oz.) can black beans, drained, rinsed
  • 1
    (4.5-oz.) can Old El Paso™ Chopped Green Chiles
  • 2
    tablespoons chili powder

Steps

  • 1
    In 4 to 5-quart slow cooker, combine all ingredients; mix well.
  • 2
    Cover; cook on Low setting for 8 to 9 hours.

  • To keep sodium down, this recipe calls for rinsed beans and no-salt tomato sauce.
  • Less-tender meats cook best when they are covered with liquid. Tomato sauce keeps this round steak moist during cooking.
  • Set a slow cooker of chili on a buffet next to cooked rice and baskets of tortilla chips and warm cornbread. Surround them with bowls of sour cream, guacamole and shredded Cheddar cheese.

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
330
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
60mg
20%
Sodium
630mg
26%
Total Carbohydrate
47g
16%
Dietary Fiber
9g
36%
Sugars
11g
Protein
33g
% Daily Value*:
Vitamin A
44%
44%
Vitamin C
30%
30%
Calcium
10%
10%
Iron
34%
34%
Exchanges:
2 Starch; 1 Vegetable; 3 1/2 Lean Meat; 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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