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Slow-Cooker Steak and Black Bean Chili

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Slow-Cooker Steak and Black Bean Chili
  • Prep 10 min
  • Total 8 hr 10 min
  • Servings 6
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Come home to a steaming bowl of smokin' hot chili. All it takes is 10 minutes prep and two easy steps.
Updated Oct 13, 2009

Ingredients

  • 2 lb beef top round steak
  • 1 envelope (1 oz) onion soup mix (from 2-oz package)
  • 2 cans (15 oz each) black beans, rinsed and drained
  • 1 can (28 oz) diced tomatoes, undrained
  • 1 can (8 oz) tomato sauce
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
  • 3 teaspoons chili powder
  • 1 teaspoon ground cumin

Steps

  • 1
    Trim fat from beef. Cut beef into 3/4-inch cubes. In 3 1/2- to 4-quart slow cooker, mix beef and soup mix (dry). Stir in remaining ingredients.
  • 2
    Cover and cook on Low heat setting 8 to 10 hours.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you’re watching your sodium intake, rinse the beans well to remove excess sodium before adding them to the slow cooker.
  • tip 2
    Top each serving with a dollop of sour cream, then sprinkle with shredded Cheddar cheese and sliced green onions.

Nutrition

440 Calories, 6g Total Fat, 45g Protein, 51g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
60
Total Fat
6g
9%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
1810mg
75%
Potassium
1490mg
42%
Total Carbohydrate
51g
17%
Dietary Fiber
12g
49%
Sugars
11g
Protein
45g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
25%
25%
Calcium
15%
15%
Iron
45%
45%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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