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Slow Cooker Beef-Vegetable Chili

  • 6servings
  • 560minutes
  • 450calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds beef boneless round steak

  2. 1 large onion, coarsely chopped (1 cup)

  3. 1 bag (12 oz) Green Giant® Valley Fresh Steamers® frozen mixed vegetables, thawed

  4. 2 cans (14 1/2 ounces each) diced tomatoes with green chilies, undrained

  5. 1 can (15 oz) Progresso® black beans, rinsed and drained

  6. 1 can (15 oz) Progresso® dark red kidney beans, rinsed and drained

  7. 1 envelope (1 1/4 ounces) chili seasoning mix

  8. 2 cups water

  9. 3/4 cup shredded Cheddar cheese (3 ounces)

  10. 2 tablespoons chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Spray 12-inch nonstick skillet with cooking spray. Cut beef into 1/2-inch cubes. Cook beef and onion in skillet over medium-high heat 7 to 9 minutes, stirring occasionally, until beef is brown; drain.

  2. Mix beef mixture and remaining ingredients except cheese and cilantro in 3 1/2- to 4-quart slow cooker.

  3. Cover and cook on Low heat setting 7 to 9 hours. Top individual servings with cheese and cilantro.

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