Beef-Vegetable Chili

Come home to this slow-cooked beef and vegetable chili made with Green Giant® Valley Fresh Steamers™ vegetables and Progresso® beans - perfect for dinner.

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Servings 6

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ingredients 10
Prep Time 20 min
Total Time 7 hr 20 min

Ingredients

1 1/2: lb boneless beef round steak, cut into 1/2-inch cubes

1: large onion, coarsely chopped (1 cup)

2: cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

2: cans (14.5 oz each) diced tomatoes with green chiles, undrained

1: can (15 oz) Progresso® black beans, drained, rinsed

1: can (15 oz) Progresso® dark red kidney beans, drained, rinsed

1: package (1 oz) Old El Paso® chili seasoning mix

2: cups water

3/4: cup shredded Cheddar cheese (3 oz)

2: tablespoons chopped fresh cilantro

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Directions

1 Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add beef and onion; cook 7 to 9 minutes, stirring occasionally, until beef is brown; drain.
2 Spray 3 1/2- to 4-quart slow cooker with cooking spray. Mix beef mixture and remaining ingredients except cheese and cilantro in cooker.
3 Cover; cook on Low heat setting 7 to 9 hours. Top individual servings with cheese and cilantro.

EXPERT TIPS

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Expert Tips

In place of the tomatoes with green chiles, stir in a 14.5-ounce can of plain diced tomatoes and a 4.5-ounce can of Old El Paso® chopped green chiles.

Corn muffins from the bakery or a pan of homemade cornbread taste great with this easy chili.