Slow-Cooked Chili Soup

  • Prep 15 min
  • Total 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

Steps

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
310
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
2g
10%
Cholesterol
50mg
17%
Sodium
830mg
35%
Total Carbohydrate
32g
11%
Dietary Fiber
9g
36%
Sugars
9g
Protein
27g
% Daily Value*:
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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