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Slow-Cooker Chili

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Slow-Cooker Chili
  • Prep Time 15 min
  • Total Time 7 hr 15 min
  • Servings 8
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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.

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

Directions

  • 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.
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.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

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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