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Slow-Cooker Spicy Southwest Beef and Bean Chili
lb. boneless beef round steak (1/2 inch thick), cut into 3/4-inch pieces
medium onion, chopped (1/2 cup)
(8-oz.) cans no-salt-added tomato sauce
(15.25-oz.) can whole kernel sweet corn, drained
(15-oz.) can black beans, drained, rinsed
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
tablespoons chili powder
In 4 to 5-quart slow cooker, combine all ingredients; mix well.
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.
1 1/2 Cups
Calories from Fat
% Daily Value
% Daily Value*:
2 Starch; 1 Vegetable; 3 1/2 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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