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Slow-Cooked Chili Soup
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-
Prep
15
min
-
Total
7
hr
0
min
-
Ingredients
14
-
Servings
7
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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
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Steps
-
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.
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Nutrition Facts
Serving Size:
1 1/3 Cups
- Calories
- 310
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Cholesterol
- 50mg
- 17%
- Sodium
- 830mg
- 35%
- Total Carbohydrate
- 32g
- 11%
- Dietary Fiber
- 9g
- 36%
- Sugars
- 9g
- Protein
- 27g
- Vitamin A
- 140%
- 140%
- Vitamin C
- 50%
- 50%
- Calcium
- 10%
- 10%
- Iron
- 25%
- 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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