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Slow-Cooker Spicy Southwest Beef and Bean Chili

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Slow-Cooker Spicy Southwest Beef and Bean Chili
  • Prep 15 min
  • Total 9 hr 15 min
  • Servings 6
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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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To keep sodium down, this recipe calls for rinsed beans and no-salt tomato sauce.
  • tip 2
    Less-tender meats cook best when they are covered with liquid. Tomato sauce keeps this round steak moist during cooking.
  • tip 3
    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

330 Calories, 5g Total Fat, 33g Protein, 47g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
330
Calories from Fat
45
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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