Slow-Cooked Chili Soup

Looking for a hearty dinner? Check out this zesty slow-cooked beef soup made with vegetables and spices.

  • prep time 15 min
  • total time 7 hr 0 min
  • ingredients 14
  • servings 7

Ingredients

1
tablespoon oil
1 1/2
lb. boneless beef round steak, cut into 1/2-inch cubes
1
cup chopped onions
1
cup chopped green bell pepper
1
cup chopped carrots
3
to 6 teaspoons chili powder
1/4
teaspoon salt
1/4
teaspoon garlic powder
1/4
teaspoon ground red pepper (cayenne)
1/4
teaspoon pepper
1
cup water
2
(14 1/2-oz.) cans diced tomatoes, undrained
1
(15-oz.) can tomato sauce
2
(15 1/2- or 15-oz.) cans dark red kidney beans, drained
  • 1 Heat oil in large skillet over medium-high heat until hot. Add beef and onions; cook and stir until beef is browned.
  • 2 In 3 1/2- to 4-quart slow cooker, combine browned beef and onions and all remaining ingredients except kidney beans; mix well.
  • 3 Cover; cook on high setting for 1 hour.
  • 4 Reduce heat to low setting; cook 4 to 5 hours or until beef and vegetables are tender.
  • 5 Stir in beans. Cover; cook on low setting for an additional 30 to 45 minutes or until thoroughly heated.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/3 Cups
    Calories
    310
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    50mg
    50%;
    Sodium
    830mg
    830%;
    Total Carbohydrate
    32g
    32%
    (Dietary Fiber
    9g
    9%
      Sugars
    9g
    9%
    ),
    Protein
    27g
    27%
    ;
    % Daily Value*:
    Vitamin A
    140%;
    Vitamin C
    50%;
    Calcium
    10%;
    Iron
    25%;
    Exchanges:
    2 Starch; 2 Other Carbohydrate; 1 Vegetable; 2 1/2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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