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.
Slow-Cooker Chili
- Prep Time 15 min
- Total 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
Instructions
-
Step1Mix all ingredients except bell pepper, beans and cheese in 3 1/2- to 4-quart slow cooker.
-
Step2Cover and cook on Low heat setting 6 to 7 hours.
-
Step3Stir in bell pepper and beans. Increase heat setting to High. Cook uncovered about 15 minutes or until slightly thickened. Serve with cheese.
Nutrition
170
Calories
3g
Total Fat
18g
Protein
24g
Total Carbohydrate
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;Recipe Tips
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