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Slow-Cooker Steak and Black Bean Chili

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By Betty Crocker Kitchens
Updated Oct 13, 2009
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Come home to a steaming bowl of smokin' hot chili. All it takes is 10 minutes prep and two easy steps.

Slow-Cooker Steak and Black Bean Chili

  • Prep Time 10 min
  • Total 8 hr 10 min
  • Servings 6
  • Ingredients 8
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Ingredients

  • 2 lb beef top round steak
  • 1 envelope (1 oz) onion soup mix (from 2-oz package)
  • 2 cans (15 oz each) black beans, rinsed and drained
  • 1 can (28 oz) diced tomatoes, undrained
  • 1 can (8 oz) tomato sauce
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 3 teaspoons chili powder
  • 1 teaspoon ground cumin

Instructions

  • Step 
    1
    Trim fat from beef. Cut beef into 3/4-inch cubes. In 3 1/2- to 4-quart slow cooker, mix beef and soup mix (dry). Stir in remaining ingredients.
  • Step 
    2
    Cover and cook on Low heat setting 8 to 10 hours.

Nutrition

440 Calories
6g Total Fat
45g Protein
51g Total Carbohydrate
11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
60
Total Fat
6g
9%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
1810mg
75%
Potassium
1490mg
42%
Total Carbohydrate
51g
17%
Dietary Fiber
12g
49%
Sugars
11g
Protein
45g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
25%
25%
Calcium
15%
15%
Iron
45%
45%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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