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Slow-Cooker Chili

Slow-Cooker Chili
  • Prep 15 min
  • Total 7 hr 15 min
  • Ingredients 12
  • Servings 8
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.
Updated December 5, 2013

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

Steps

  • 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.

  • You also can use a 28-ounce can of whole tomatoes instead of the diced tomatoes. Use a spoon to break up the whole tomatoes in the slow cooker.
  • Serve with piping hot Pillsbury breadsticks.

Nutrition Facts

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