Home Recipe Lunch Recipes Slow Cooked Beef and Bean Chili

Slow Cooked Beef and Bean Chili

slow cooked beef bean chili
Ingredients:
  • (2 tsp.) canola oil
  • (1 lb.) beef top round, trimmed of fat and cut into 1/4 in. cubes
  • (1 cup) onion, finely chopped
  • (2 tsp.) garlic, minced
  • (1 tsp.) paprika
  • (2-3 tsp.) chili powder
  • (1/2 tsp.) ground cumin
  • (1 tsp.) dried oregano flakes
  • (14 1/2 oz. can) Mexican-style stewed tomatoes
  • (1 cup) light or non-alcoholic beer (beef broth or water can be substituted)
  • (1-2 tsp.) chili pepper, halved, seeded and finely chopped
  • (15 oz. can) low-sodium kidney beans (or pinto beans), drained and rinsed
  • Finely minced onion, optional
  • Grated reduced-fat sharp cheddar or Monterey Jack cheese, optional
Servings
6
Lunch

Slow Cooked Beef and Bean Chili

Cubed beef round and hearty kidney beans slow-simmered in a spiced beer broth and served with minced onion and sharp cheddar cheese.

Preparation Time
About 20 minutes
Cook Time
About 8 hours

    Instructions

  1. 1Place a large, nonstick skillet over medium-high heat. Add oil. When hot, add beef, onion and garlic. Cook about 3 minutes, stirring often.
  2. 2Transfer to crock pot. Stir in paprika, chili powder, cumin, oregano, stewed tomatoes (w/ liquid), beer, jalapeno and beans. Cover and cook on Low 8-10 hours.

  3. 3Serve with onion and cheese*, if desired. Enjoy!

Nutritional Information

Serving Size: 1/6 of chili

Amount Per Serving:
  • Calories 231
  • Total Fat 5 g
  • Total Carbohydrate 22 g
  • Protein 23 g
  • Cholesterol 39 mg
  • Sodium 211 mg
  • Fiber 7.5 g
*Not included

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Soups and Stews

Recipe Ethnicity: Mexican/Southwestern

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Red Meat

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.

 


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