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Spicy Chunky Beef Chili
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-
Prep
20
min
-
Total
9
hr
50
min
-
Ingredients
12
-
Servings
7
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Ingredients
-
1 1/2
lb boneless beef chuck roast, trimmed of fat, cut into 1/2-inch cubes
-
1
lb small red potatoes (about 9), unpeeled, quartered
-
2
medium carrots, sliced (about 1 cup)
-
1
large green bell pepper, coarsely chopped (about 1 1/2 cups)
-
1
large onion, chopped (about 1 cup)
-
2
large cloves garlic, finely chopped
-
1
can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
-
1/2
teaspoon salt
-
3 1/2
cups Progresso™ beef flavored broth (from 32-oz carton)
-
1
chipotle chile in adobo sauce, finely chopped (from 7-oz can)
-
1
tablespoon adobo sauce from can of chipotle chiles
-
3
tablespoons packed brown sugar
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Steps
-
1
Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix all ingredients except chiles, adobo sauce and brown sugar.
-
2
Cover; cook on Low heat setting 9 to 10 hours.
-
3
Stir in chiles, adobo sauce and brown sugar. Cover; cook on Low heat setting 30 minutes longer. Stir well before serving.
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-
To make this chili less spicy, simply eliminate the adobo sauce.
-
Garnish each serving with a dollop of sour cream and shredded Cheddar cheese.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 330
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 4g
- 20%
- Trans Fat
- 0g
- Cholesterol
- 50mg
- 17%
- Sodium
- 690mg
- 29%
- Potassium
- 920mg
- 26%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 6g
- 25%
- Sugars
- 10g
- Protein
- 23g
- Vitamin A
- 60%
- 60%
- Vitamin C
- 20%
- 20%
- Calcium
- 6%
- 6%
- Iron
- 25%
- 25%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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