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Slow Cooker Spicy Southwest Beef and Bean Chili

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  • Prep 20 min
  • Total 8 hr 40 min
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A classic blend of beans, beef and canned green chilis, plus a healthy dose of chili powder, guarantees great flavour.
Created Mar 3, 2015
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Ingredients

  • 1 1/2 lb (750 g) boneless beef round steak (1/2 inch thick), cut into 3/4-inch pieces
  • 1/2 cup (125 mL) chopped onion
  • 2 1/2 cans (398 mL each) no-salt added tomato sauce
  • 1 can (12 FL oz/341 mL) whole kernel corn, drained
  • 1 can (540 mL/19 FL oz) black beans, drained, rinsed
  • 1 can Old El Paso* Chopped Green Chiles
  • 2 tbsp (25 mL) chili powder

Steps

  •  
    1
    In 4 to 5-quart slow cooker, combine all ingredients; mix well.
  •  
    2
    Cover; cook on Low setting for 8 to 9 hours.

Expert Tips

  • Tip 1
    Healthy Hint: To keep sodium down, this recipe calls for rinsed beans and no-salt tomato sauce.
  • Tip 2
    Tip: Less-tender meats cook best when they are covered with liquid. Tomato sauce keeps this round steak moist during cooking.
  • Tip 3
    Serving Suggestion: Set a slow cooker of chili on a buffet next to cooked rice and baskets of tortilla chips and warm cornbread. Surround them with bowls of sour cream, guacamole and shredded Cheddar cheese.

Nutrition Information

No nutrition information available for this recipe
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