Slow-Cooker Chili

  • Prep 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

Steps

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  • 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.

Notes









Tips

Expert Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
25
% Daily Value
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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