Slow-Cooker Chili

Slow-cooked chili simmers deliciously with bites of budget-friendly round steak cooking to tender perfection. Pop a package of Pillsbury refrigerated breadsticks in the oven at the end of the chili cooking time.

  • prep time 15 min
  • total time 7 hr 15 min
  • ingredients 12
  • servings 8

Ingredients

1
pound beef boneless round steak, cut into 1/2-inch pieces
1
large onion, chopped (1 cup)
2
medium stalks celery, cut into 1/2-inch pieces (1 cup)
2
cans (14 1/2 ounces each) diced tomatoes, undrained
1
can (15 ounces) tomato sauce
3
teaspoons chili powder
2
teaspoons ground cumin
1/4
teaspoon dried oregano leaves
1/4
teaspoon ground cinnamon
1
medium bell pepper, cut into 1-inch pieces (1 cup)
1
can (15 to 16 ounces) kidney beans, rinsed and drained
Shredded Cheddar cheese, if desired
  • 1 Mix all ingredients except bell pepper, beans and cheese in 3 1/2- to 4-quart slow cooker.
  • 2 Cover and cook on Low heat setting 6 to 7 hours.
  • 3 Stir in bell pepper and beans. Increase heat setting to High. Cook uncovered about 15 minutes or until slightly thickened. Serve with cheese.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    170
    (
    Calories from Fat
    25),
    % Daily Value
    Total Fat
    3g
    3%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    30mg
    30%;
    Sodium
    640mg
    640%;
    Total Carbohydrate
    24g
    24%
    (Dietary Fiber
    6g
    6%
    ),
    Protein
    18g
    18%
    ;
    % Daily Value*:
    Iron
    22%;
    Exchanges:
    1 Starch; 2 Vegetable; 1 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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